Ruth’s Chris Steakhouse Barbecue Shrimp Orleans
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:
- Vegan butter for dairy-free
- Adjust cayenne for milder spice
- Swap lemon juice with lime juice for a slightly different tang
Instructions
- Prep the shrimp: Pat shrimp dry with paper towels for better searing and sauce adherence.
- 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.
- Add spices: Stir in smoked paprika, cayenne, Old Bay seasoning, salt, and black pepper. Cook for 30 seconds to release flavors.
- Cook the shrimp: Add shrimp in a single layer. Sauté 2–3 minutes per side until pink and opaque. Avoid overcooking.
- Finish the sauce: Stir in Worcestershire sauce and lemon juice. Toss gently to coat shrimp in the sauce. Cook 1–2 minutes until sauce thickens slightly.
- Serve: Remove from heat, sprinkle with chopped parsley. Serve immediately over rice, with crusty bread, or enjoy as-is.
Notes
Do not overcrowd the skillet; cook shrimp in batches if needed.
Toast garlic in butter first to deepen flavor before adding spices.
Fresh shrimp give the best texture; frozen works if fully thawed.