I’m pretty sure I’ve mentioned this before, but I LOVE Ruth’s Chris. Love the food, and love the memories Kevin and I have made there. We will go, and have a 2 hour dinner, relaxing, talking, and just enjoying each other. Ruth’s Chris introduced us to our favorite cocktail, Hendricks Gin and grapefruit. We love the one in Savannah and visit each time we are there.
So anyway, one thing we always order is the Barbecued Shrimp appetizer. The wait staff will, from time to time, give you recipe cards of something you ordered. We have made this recipe a few times, it’s really easy, and we have also done this with chicken.
Friday night Kevin and I finally got to relax a bit, cook dinner, listen to music and enjoy some wine. Okay, Kevin cooked, and I sat and chatted with him…
First the ingredients…
We served this over rice. At Ruth’s Chris they serve it with bread. Either way you get to soak up all that delicious sauce.
I loved it. Ate it all.
Shrimp (We always stock up on the frozen shrimp from the store) we use about half a bag.
2 Tbls Green Onion
1 tsp Chopped Garlic
1/2 tsp Cayenne pepper
8 oz Salted Butter
1 oz Canola Oil
2 oz White Wine
1 tsp Tabasco
1/2 tsp paprika
4 Tbls Worcestershire
Place a large skillet on a burner and heat over high heat. Add oil and cook peeled shrimp until they are done. Remove shrimp and set aside. Add green onions and cook for 1 minute. Add white wine and reduce the volume by half. Once reduced add the garlic, Worcestershire, Tabasco, cayenne pepper and paprika. Shake the pan well. Cook for 1 minute then reduce heat to low. Cut butter into small chucks and slowly add to pan. Add shrimp back to pan and toss well to coat and heat the shrimp.
Enjoy and as always let me know if you try it!