Ruth’s Chris Steakhouse Barbecue Shrimp Orleans

I’ll be honest — the first time I tried making this at home, I thought it would be a simple sauté, but I underestimated the sauce. My first batch ended up a little too thin and lacking that bold, buttery, spicy flavor I remembered from Ruth’s Chris. After a few experiments, I finally discovered the right balance: tender, juicy shrimp swimming in a rich, garlicky, buttery sauce with a perfect kick of heat. Every time I serve this, it feels like a special occasion at home, and the aroma alone is enough to make everyone gather in the kitchen.

Ingredients

1 pound large shrimp, peeled and deveined
3 tablespoons unsalted butter
2 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (adjust for heat preference)
1 teaspoon Old Bay seasoning
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
2 tablespoons fresh parsley, chopped (for garnish)
Optional: crusty bread or cooked rice for serving

Substitutions: Use vegan butter for a dairy-free option or adjust the cayenne for a milder spice. You can also swap lemon juice with lime juice for a slightly different tang.

Instructions / Method

Prep the shrimp: Pat the shrimp dry with paper towels. Dry shrimp sear better, and the sauce sticks nicely.
Make the sauce base: In a large skillet, melt butter with olive oil over medium heat. Add minced garlic and sauté for 30–45 seconds until fragrant, but not browned — burnt garlic will make the sauce bitter.
Add spices: Stir in smoked paprika, cayenne, Old Bay seasoning, salt, and black pepper. Cook for another 30 seconds to release the flavors.
Cook the shrimp: Add shrimp to the skillet in a single layer. Sauté for 2–3 minutes per side, until shrimp are pink and opaque. Be careful not to overcook — they’ll become rubbery.
Finish the sauce: Stir in Worcestershire sauce and lemon juice. Toss the shrimp gently to coat in the sauce. Cook for another 1–2 minutes, letting the sauce thicken slightly.
Serve: Remove from heat and sprinkle with chopped parsley. Serve immediately over rice, with crusty bread, or enjoy as-is.

Tips & Tricks:

Do not overcrowd the skillet; cook shrimp in batches if needed.
Toast a little garlic in butter first to deepen the flavor before adding spices.
Use fresh shrimp for the best texture, but frozen works if properly thawed.

Preparation & Cooking Time

Total time: 25 minutes
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4

Serving Suggestions

This dish pairs beautifully with steamed rice, creamy grits, or a side of roasted vegetables. I also love serving it with a slice of crusty French bread to soak up the buttery sauce. Leftovers can be stored in an airtight container in the fridge for up to 2 days, but the shrimp are best enjoyed fresh.

FAQs

Can I make this ahead of time?
It’s best served immediately. If needed, you can prep shrimp and sauce separately and combine right before serving.

Can I adjust the spice level?
Yes! Reduce cayenne or Old Bay for a milder dish, or add more paprika for smoky depth.

What type of shrimp works best?
Large, fresh shrimp are ideal for this recipe. Frozen shrimp can be used if fully thawed and patted dry.

Can I make it dairy-free?
Yes, substitute the butter with vegan butter or olive oil.

Can this be served as an appetizer?
Absolutely! Reduce the portion size and serve in small bowls with toothpicks or over toasted baguette slices.

From My Skillet to Your Table

Making Barbecue Shrimp Orleans at home may seem intimidating at first, but the results are incredibly rewarding. The rich, buttery sauce with garlicky, spicy shrimp tastes like a restaurant indulgence, yet it’s surprisingly easy to recreate. My advice: use fresh ingredients, don’t rush the sauce, and enjoy the process — the aroma alone will make your kitchen feel like a New Orleans steakhouse.