Sunday, December 4, 2011

Ruth's Barbecue Shrimp

 

One of my all-time favorite shrimp dishes is this recipe based on an appetizer served at the Ruth's Chris Steakhouse restaurants. We don't have one in my area but have fond memories of vacations in Arizona when we would enjoy an occasional special meal at the Ruth's Chris in Scottsdale.

Although this is a great appetizer, I prefer to serve it as a main course over pasta with the amazing sauce flavoring both the shrimp and pasta. Over the years, I've lightened up the original recipe by using much less butter and I also now add sliced red peppers.

Zippy barbecue spices, rosemary, garlic, green onion and red peppers all flavor and scent this dish to perfection. I like to serve it with a side of stir-fried pea pods and some crusty bread.

As we are getting closer to the shortest day of the year, the lighting at dinner is getting very challenging so please forgive the photos!


Ruth's Barbecue Shrimp and Pasta
Based on Ruth’s Chris Steakhouse Barbeque Shrimp Appetizer
Printable Recipe

Serves 2

Barbeque Butter

3 Tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon salt
1 teaspoon fresh rosemary leaves, finely chopped (can substitute 1/2 teaspoon dried rosemary, chopped)
1 large clove of garlic, minced
1/2 teaspoon Worcestershire Sauce
1/4 teaspoon Tabasco Sauce
1 teaspoon water

1 pound of 16-20 shrimp, peeled and deveined (I use wild caught, gulf shrimp)
1-2 tablespoons olive oil
3 green onions, sliced very thin using some of the green portion
1/2 small red pepper, quartered and very thinly sliced
3/4 cup dry white wine

Cooked pasta, such as Capellini

Very large saute pan to hold shrimp in a single layer without crowding. If necessary, use 2 pans.

For Barbecue Butter:

Soften butter to room temperature. Place butter, pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water into mixing bowl and stir until blended. Refrigerate until ready to cook shrimp.

Bring a large pot of lightly salted water to boiling. Cook pasta according to package directions while you are preparing the shrimp. Remove and drain pasta with a pasta server or spider strainer saving the hot water in the pot to briefly reheat pasta, if necessary.

For the Shrimp:

Pour olive oil in a very large saute pan over high heat. Add shrimp to the hot pan and cook on one side for 1-2 minutes. Reduce heat to medium, turn shrimp, and add the sliced green onion and red pepper. Cook for an additional 1 to 2 minutes.

Add white wine and cook until reduced to 1/3 cup.

Stir in the cold barbecue butter and reduce heat to low. Cook and stir frequently until shrimp are white throughout but still moist and tender, approximately 1-1/2 minutes. Place a serving of pasta on each plate and top with shrimp and some of the barbecue butter sauce.

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I'll be joining my friend Michael for Foodie Friday at Designs by Gollum

63 comments:

  1. Those look amazing. I can imagine they would be great as an appetizer or a main. Your lighting is gorgeous, Susan! I think you can make great pictures in the dark! I think that butter would be good on anything... especially crusty bread!!

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  2. I've had this at the famed steakhouse and so appreciate your sharing it here. You are one who makes everything you create look so delicious and this will party of our New Year's Eve celebration.

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  3. OK, this looks fabulous! I LOVE shrimp! You can bet I'll be making this dish! Thanks for sharing a great recipe!

    Mary

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  4. We have a Ruth's Chris...would you believe I've only been there once and it was for set luncheon, so I didn't have a chance to order. This looks excellent, Susan. I really like the seasonings in the barbecue butter.

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  5. Lighting is definitely a challenge this time of the year if we rely upon natural light. I am told to get a daylight bulb for my lamp and the lighting situation will improve. As for the shrimp, it is easy to see why this is a favourite.

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  6. This sounds so wonderful, Susan! I have been to Ruth's Chris, but have never tasted the the shrimp. Thanks for sharing!

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  7. Absolutely can't wait to try this. Susan

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  8. Beautiful photos, I can't notice any lack of light!
    Shrimp is a favorite in our house, will have to try this.

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  9. Wow, thanks for posting this recipe. It looks wonderful and I'll be trying it very soon. Great photos.

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  10. That looks wonderful! There is a Ruth's Chris here, but have never been.
    Hope you are enjoying your weekend.

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  11. That dish looks wonderful! Thanks for sharing the recipe. I'm always looking for new ideas. Can't wait to give it a try.
    -Lynn

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  12. Oh it looks beautiful! No problems with the light that I can see.

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  13. Your lighting looks spot on to me and I say that with my truly objective glasses on..:) Not that I wear any for up close..Figure of speech..
    Looks delish..I think you have spoken of this steak house before?

    Oh nana2..you make beautiful ffod.

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  14. Absolutely our kind of ingredients. Thanks so much for the recipe... will give it a go.

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  15. this looks great I would also serve as a main

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  16. I am copying this recipe! I think shrimp is just about my favorite entree and this looks so good! Thank you, Susan for sharing.

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  17. I do like my food zippy! We do have a Ruth's in the big town a couple of hours away, but I have never been there. You have NOTHING to apologize about your photos! They are always fabulous. Joni

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  18. We were out strolling the streets of NY and thought of going to the famed steakhouse. This is a recipe that I will be trying soon!

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  19. Looks amazing! We have a Ruth's Chris, but I've only had the steak, and the most fabulous Creme Brulee. I wish i could have tried the shrimp.

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  20. Thank you for a wonderful recipe - my eldest daughter will LOVE this!
    Mary x

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  21. Your photo looks very appetizing, Susan. I love shrimp and always order this when I dine at a Ruth Chris Steakhouse. I'd love to try making my own!

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  22. I have only made this twice..I was able to get two butter 'patties' out of the recipe. Your post has reminded me how great it is! Now, all I need is some really great shrimp!

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  23. I've had this at Ruth's Chris and love it. I'm quite happy to have your recipe as it would be appreciated by our holiday guests--one and all--and looks very festive in addition to being quite tasty.

    Best,
    Bonnie

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  24. This looks delicious, Susan! Your pictures are awesome! I've never been to that Steakhouse. I guess I better seek that one out!

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  25. Your pics look fine in spite of the shorter days. I can't wait till the 21st when we start going the other way!

    I have been to Ruth Chris, but never had this. It looks wonderful, I'll pick the peppers out of mine! :)

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  26. This sounds so delicious that i'll print it out. ever since my daughter lived in Italy she has cooked an Italian meal for us on Christmas Eve. this is the first Christmas she won't be coming home but I may decide to cook this in her honour or wait til New Year's Eve when she will be home - now that's an idea! Good luck with all your Christmas preparations this week.

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  27. We have a Ruth's Chris here and I have to admit I've never eaten there. I've heard great things so can imagine how tasty this beautiful dish is. I know what you mean about the natural light, Susan. It's only going to get worse. Some days are so dark that it's a challenge to get anything decent. I think your photos are great!

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  28. Love the shrimp Susan. It looks amazing. I haven't had shrimp in a while and it's time to make this now.

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  29. What a great photo and a lovely recipe; I know this would be a hit at my place.
    Rita

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  30. This looks fabulous! I really shrimp with pasta,wonderful recipe dear Susan!A warm hug from Italy...

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  31. love shrimps and this plate look amazing:)

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  32. This looks amazing! Such a flavorful shrimp dish. I have never had it at Ruth's Chris, but I'll give it a try at home!

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  33. Love bbq shrimp and these look delicious.

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  34. Looks absolutely delicious...awesome photos even in less than ideal light.

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  35. Love shrimp dishes like this and what an inspired idea to serve them as past of a pasta meal~

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  36. I love serving shrimp with pasta, great idea. I need to try this, perfect for friday nights!!

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  37. Shrimp and pasta - always winners. The Rosemary intrigues me!

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  38. We don't ahve a Ruth's Chris here either, so I've never been...but that pasta does look delicious! Barbecue butter...mmm....

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  39. This is my kind of meal. Love the rosemary in it too, but I love rosemary in just about anything. Your photo is stunning with the green in the background.
    Sam

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  40. Shrimp and pasta is one of those comfort foods for me...usually in a scampi dish, but this looks so good. It adds a little pizzazz to the shrimp!

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  41. What lovely shrimps are peeking from this image! It looks delicious and fresh and appetizing with the pepper strips!
    Ronelle

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  42. I love shrimp and i also love msot any kind of noodles, thank you for this recipe. Richard

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  43. WE have been making a similar recipe for years that I got out of the Sunday newspaper that was Jill St. John's favorite recipe. (So long ago, most people wouldn't even know who that was!) We call it Spicy Shrimp. When my oldest boy was in 2nd grade (and he is 27 now) we were thinking of having his teacher over for dinner and he said, "Let's have Spicy Shrimp!" We explained that a lot of people don't like shrimp so maybe we would choose something else, but we thought that was so cute.

    Give me anything shrimp. We haven't ever served it on noodles before but they would soak up the fabulous sauce.

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  44. With an amazing dish like this, who cares in which order it is served; appetizer or main? :p

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  45. Susan, the pasta looks divine!
    I love your BBQ butter too...very special!

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  46. The pasta look wonderful! beautiful photos!

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  47. Definitely we don't have this chain in Greece but since you posted this recipe I will be able to get an idea of the dishes this chain serves. The shrimps look delicious Susan!

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  48. I tried to email you but it wouldn't work. Our Home Goods has been so disappointing too and I have to drive 40 minutes to get there. Then in November, every time I went there were massive amounts of dishes. We usually can't get anything more than 4 or 6 so I had to buy a bunch. Three times now I have gone on Thursday morning and they have just put things out. I really am running out of room- maybe I will have to have a dish and plate sale!

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  49. Your photos look beautiful!! I love shrimp and think this sounds like something I need to try really soon :)

    Sues

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  50. This looks so delicious! We love shrimps, in our house, so I can see that this would be welcome in my house anytime! Thanks for sharing, have a lovely Sunday!

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  51. Forgive the photos? These are fab photos.

    This is a wonderful shrimp and pasta meal. My family would enjoy this without a doubt.

    Cheers.
    Velva

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  52. Yum, I just love the way that sounds barbecue butter. That looks amazing. We're not big shrimp eaters but I'm picturing this on tofu or chicken and thinking it will be amazing!

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  53. I love barbecue shrimp :-) Truly a taste of New Orleans for me! Ruth's Chris wasn't the first to make it but they certainly know how! Looks yummy through your camera.

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  54. My-Oh-My, This looks fabulous, Susan. I'm a fan of shrimps and your lovely recipe sounds wonderful for 'my Summer Christmas' here in New Zealand :)

    HUGS <3

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  55. I love the recipe already! It seems to have a lot of flavours going!

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  56. Thank you again, everyone, for your wonderful comments. Try this - you'll love it!

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  57. There are no words to describe how amazing this meal looks.

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  58. This sounds like a delicious version. I'm sure it makes a great main course meal.

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  59. What a beautiful and amazing seafood dish my friend :D

    Cheers
    Choc Chip Uru

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  60. This is in my opinion the best way to eat shrimp! It reminds me a little of Paul Prud'homme's recipe for shrimp cajun-style. Great recipe!

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  61. Really nice recipe...
    I love shrimps and this will make me so so happy!!
    I am hungry....LOL

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