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Make our Ruth’s Chris Steakhouse’s Barbecue Shrimp Orleans Recipe at home tonight for your family. Our Secret Restaurant Recipe for their delicious Shrimp Orleans tastes just like Ruth’s.
Photo by Robert
Ruth’s Chris Steakhouse Barbecue Shrimp Orleans
A Ruth’s Chris Steakhouse Copycat Recipe
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Ruth’s Chris Steakhouse’s Barbecue Shrimp Orleans
Ruth’s Chris Steak House is that fancy restaurant with the funny name.
Ruth’s Chris Steak House is such a tongue-twister that one restaurant critic suggested it be used as a sobriety test: anyone who could say that name three times certainly couldn’t be intoxicated.
The Story of Ruth’s Chris Steak House Name
The restaurant Ruth Fertel bought in 1965 was named “Chris Steak House,” and she acquired the right to use that name as long as the restaurant remained in the original location. But after a fire forced her to move, she needed a new name. Adding her name to the logo seemed the simplest solution and “Ruth’s Chris Steak House” was born. It has proven to be effective as people remember the name because it’s so unusual. It has also had an additional benefit. . . people stopped calling her Chris.
Ruth’s Chris Steak House is the nation’s largest upscale restaurant company with 109 operations (United States, Puerto Rico and internationally) selling over 17,000 (!) steaks a day and grossing more than $250 million annually.
The San Antonio Express-News published this recipe, for one of Ruth’s most popular appetizers, a while back.
Now you can make one of their most popular appetizers at home with our Ruth’s Chris Steakhouse’s Barbecue Shrimp Orleans Recipe.
Print Pin Recipe
Ruth’s Chris Steakhouse’s Barbecue Shrimp Orleans Recipe
Make our Ruth’s Chris Steakhouse’s Barbecue Shrimp Orleans Recipe at home tonight for your family. Our Secret Restaurant Recipe for their delicious Shrimp Orleans tastes just like Ruth's.
Prep Time45 minutes mins
Active Time10 minutes mins
Total Time55 minutes mins
Course: Appetizer, Main Course, Party Recipe
Cuisine: American, Cajun and Creole, Southern, Steakhouse
Keyword: BBQ, Ruth's Chris Steakhouse, Shrimp
Yield: 4 Appetizers
Ingredients
- Sourdough Bread for serving
Barbecue Butter
- 1 pound Butter
- 2 teaspoons freshly ground Black Pepper to taste
- 1/4 teaspoon Cayenne Pepper to taste
- 1 1/2 teaspoons Paprika
- 1 teaspoon Salt
- 1/2 teaspoon whole dried Rosemary Leaves measured, then finely chopped
- 2 ounces 1/4 cup Garlic, finely chopped
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Tabasco Sauce
- 1 1/2 teaspoons Water
Shrimp
- 1 tablespoon plus 1 teaspoon Olive Oil
- 1 pound 16 - 20 count, cleaned, peeled and deveined Shrimp
- 1/4 cup chopped Green Onions
- 1/2 cup Dry White Wine
Instructions
For the Barbecue Butter (See Note Below)
Soften butter at room temperature to 70 - 80°F.
Place butter, pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco and water into mixing bowl.
Whip on high speed 3 minutes or until thoroughly blended.
Refrigerate to 40°F.
For the Shrimp
Pour olive oil in a hot sauté pan.
Add shrimp to the sauté pan and cook on one side for 1 - 2 minutes. (Don’t crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.)
Reduce heat to medium, turn shrimp, and add the chopped green onion.
Cook for an additional 1 to 2 minutes.
Add white wine and cook until reduced to 1/4 cup.
Stir in 1 cup cold Barbecue Butter.
Reduce heat to low.
Cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp.
Serve immediately in a bowl preheated to 160°F.
NOTE - This recipe uses about 1 cup of the Barbecue Butter. Reserve extra for another use. It shouldn't be hard to find a use or two. 😉
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Ruth’s Chris Steakhouse Barbecue Shrimp Orleans
A Ruth’s Chris Steakhouse Copycat Recipe
To See ALL of Our Ruth’s Chris Steakhouse Copycat Recipes - Click HERE
To See ALL of Our Shrimp Copycat Recipes - Click HERE
To See ALL of Our Steakhouse Restaurant Copycat Recipes - Click HERE
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Tom Fitzmorris’s New Orleans Food
With New Orleans Food, Tom Fitzmorris presents more than 250 great New Orleans recipes designed for the home cook, all steeped in the Creole and Cajun traditions, yet updated to reflect contemporary tastes and ingredients.
From small plates (Shrimp Remoulade with Two Sauces) to main courses (Redfish Herbsaint, Root Beer-Glazed Ham) to desserts and drinks (Bananas Foster, Beignets, and Cafe au Lait), these are dishes both elegant and casual, traditional and evolved.
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CLICK HERE NOW to get Tom Fitzmorris’s New Orleans Food: More than 225 of the City’s Best Recipes to Cook at Home
Photo of New Orleans Barbecue Shrimp is by rdpeyton and is used by permission under the Creative Commons Attribution-NonCommercial-ShareAlike 2.0 Generic (CC BY-NC-SA 2.0) License. Thank you, RD. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.
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