New Orleans Style Barbecue Shrimp
Indulge in the rich flavors of this classic New Orleans dish, featuring succulent shrimp sautéed in a luscious blend of butter, garlic, and a medley of spices. This recipe brings a taste of Ruth's Chris Steak House into your kitchen, combining the warmth of Southern cooking with the boldness of barbecue sauce. Each bite offers a perfect balance of heat from the cayenne, smokiness from the paprika, and the aromatic charm of garlic and rosemary. Ideal for sharing with friends or enjoying a cozy dinner at home, this dish will leave you saying 'Om...' in blissful satisfaction.
4
Servings
N/A
Calories
15
Ingredients
Ingredients
butter
1 lb (softened)
black pepper
2 teaspoons (scant)
cayenne pepper
1/4 teaspoon (scant)
paprika
1 1/2 teaspoons
salt
1 teaspoon
whole dried rosemary leaves
1/2 teaspoon (finely chopped)
garlic
2 ounces (finely chopped (1/4 cup))
Worcestershire sauce
2 teaspoons
Tabasco sauce
1 teaspoon
water
1 1/2 teaspoons
olive oil
2 teaspoons (divided (1 tablespoon + 1 teaspoon for shrimp))
shrimp
1 lb (16-20 count, cleaned, peeled, and deveined)
green onion
1/4 cup (chopped)
dry white wine
1/2 cup
sourdough bread
for serving (optional, for soaking up sauce)
Instructions
1
To make the Barbecue Butter, first allow the butter to soften at room temperature until it reaches 70-80°F. In a mixing bowl, combine the butter with black pepper, cayenne pepper, paprika, salt, chopped rosemary, and finely chopped garlic. Add Worcestershire sauce, Tabasco, and water. Using a hand mixer, whip the mixture on high speed for about 3 minutes until everything is well blended. Transfer the butter to a covered dish and refrigerate until it firms up, about 40°F. This makes approximately 2 1/2 cups of barbecue butter.
2
For the shrimp, heat a tablespoon of olive oil in a large sauté pan over medium-high heat. Once the oil is hot, add the cleaned and deveined shrimp to the pan in a single layer. Allow the shrimp to cook undisturbed for 1 to 2 minutes on one side until they turn pink. Avoid overcrowding the pan; consider using two separate pans if necessary.
3
Reduce the heat to medium, flip the shrimp, and add in the chopped green onion. Cook for an additional 1 to 2 minutes, stirring gently.
4
Pour in the dry white wine and let it simmer until it's reduced to about 1/4 cup. Lower the heat and stir in 1 cup of the previously prepared cold Barbecue Butter. Reserve any remaining butter for another meal.
5
Cook the shrimp in the buttery sauce, stirring frequently, until they are fully cooked, maintaining their moisture and tenderness (usually about 1.5 minutes). Be careful not to overcook the shrimp as they will become tough.
6
Serve the scrumptious shrimp immediately in preheated bowls at 160°F. Don’t forget to have some crusty sourdough bread on the side to soak up the delicious sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is New Orleans Style Barbecue Shrimp?
It is a classic Southern dish featuring succulent shrimp sautéed in a rich, buttery sauce infused with garlic, rosemary, and bold spices.
Is this recipe inspired by Ruth's Chris Steak House?
Yes, this recipe is designed to bring the signature taste of Ruth's Chris Steak House barbecue shrimp into your home kitchen.
How many servings does this recipe provide?
This recipe is calculated to serve 4 people.
What size shrimp should I use for this recipe?
The recipe recommends using 1 lb of 16-20 count shrimp, which are large enough to stay juicy.
Should the shrimp be peeled before cooking?
Yes, the shrimp should be cleaned, peeled, and deveined before starting the sauté process.
What is Barbecue Butter?
It is a compound butter made by whipping butter with black pepper, cayenne, paprika, salt, garlic, rosemary, Worcestershire, and Tabasco.
What is the secret to a good Barbecue Butter texture?
The secret is to allow the butter to reach 70-80°F before whipping it on high speed for about 3 minutes until well blended.
How much Barbecue Butter does the recipe produce?
The initial preparation creates approximately 2.5 cups of seasoned barbecue butter.
How much of the prepared butter is used for the shrimp?
You should use 1 cup of the prepared cold Barbecue Butter for the final sauté, reserving the rest for other meals.
At what temperature should the butter be when added to the pan?
The butter should be cold (about 40°F) when stirred into the reduced wine sauce to create the proper emulsion.
What kind of wine is best for this recipe?
A dry white wine is recommended for the reduction phase to balance the richness of the butter.
How much garlic is needed for the butter?
The recipe calls for 2 ounces of finely chopped garlic, which equals roughly 1/4 cup.
How long do I cook the shrimp on the first side?
Sauté the shrimp undisturbed for 1 to 2 minutes on high heat until they begin to turn pink.
Why is it important not to overcrowd the pan?
Overcrowding lowers the pan temperature and causes the shrimp to steam rather than sear; use two pans if necessary.
When do I add the green onions?
Add the chopped green onions after you have flipped the shrimp and reduced the heat to medium.
To what volume should the white wine be reduced?
The 1/2 cup of white wine should be simmered until it reduces to approximately 1/4 cup.
How do I prevent the shrimp from becoming tough?
Cook them in the butter sauce for no more than 1.5 minutes and remove from heat as soon as they are fully cooked.
What is the recommended serving temperature for the bowls?
The dish is best served in preheated bowls at a temperature of 160°F to keep the butter sauce from breaking.
What should I serve as a side with this dish?
Crusty sourdough bread is highly recommended to soak up the leftover buttery barbecue sauce.
Is this recipe spicy?
It has a bold kick from black pepper, cayenne, and Tabasco, though the butter helps mellow the heat.
Can I use fresh rosemary?
The recipe specifies 1/2 teaspoon of whole dried rosemary leaves, finely chopped, for concentrated flavor.
How long does it take to whip the butter?
Use a hand mixer on high speed for approximately 3 minutes until the mixture is well blended.
Is this recipe low carb?
Yes, the shrimp and sauce are naturally low in carbohydrates, provided you skip the sourdough bread.
What kind of oil is used for the initial sauté?
The recipe uses 2 teaspoons of olive oil, divided for the sautéing process.
What spices are included in the dry mix?
The mix includes black pepper, cayenne pepper, paprika, and salt.
How do I store the extra Barbecue Butter?
The extra butter can be kept in a covered dish in the refrigerator for use in future meals.
Can I use smaller shrimp?
You can, but you must reduce the cooking time significantly to avoid overcooking them.
Does this recipe include water?
Yes, 1.5 teaspoons of water are added to the butter mixture to help the ingredients emulsify.
How many ingredients are in this recipe?
There are 15 ingredients in total, including the optional sourdough bread.
Can I substitute the white wine?
A dry white wine is preferred, but chicken stock with a splash of lemon juice can be used as a non-alcoholic substitute.