Ruth's Chris New Orleans Shrimp Recipe
Ruth's Chris New Orleans Shrimp recipe is all about rich, buttery goodness.And oh how it good it is with its combo of a touch of spice and fresh ingredients!One key trick is to make sure the shrimp are cooked until they are just done for maximum juiciness.This dish balances the heat from cayenne pepper with the smoothness of butter and the aroma of garlic.Letting the shrimp sit in the sauce for a few moments before serving really allows the flavors to meld beautifully!
Ingredients
- 20 large Shrimp 16/20 ct, peeled and deveined
- 1 oz Canola Oil
- 1 oz Dry White Wine
- 1 tsp Garlic chopped
- 1 Tbsp + 5 tsp Green Onions chopped
- 4 Tbsp Worcestershire Sauce
- 1 tsp Tabasco
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Paprika
- 2 sticks Salted Butter
Instructions
- Heat a large skillet over medium-high heat and add the canola oil.
- Once hot, add the shrimp and sauté until they're just cooked, around 2-3 minutes.
- Transfer the shrimp to a plate and set aside.
- Add chopped garlic to the same skillet and cook for about 30 seconds until fragrant.
- Pour in the white wine and simmer for a minute to reduce slightly.
- Stir in the Worcestershire sauce, Tabasco, cayenne pepper, and paprika.
- Cook for another minute to meld the flavors.
- Lower the heat to medium, and add the butter in chunks, whisking continuously until it melts and combines with the sauce.
- Return the shrimp to the skillet, toss to coat them in the butter sauce, and heat briefly.
- Sprinkle chopped green onions over the top before serving.
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