Barbecue shrimp Orleans, an appetizer, is one of the most famous Ruth’s Chris Steak House recipes. It has been served for more than 50 years as of 2015, making it a signature item at Ruth’s Chris Steak House. The recipe has a tangy and flavorful taste and works well as a sauce for bread.
To make about 2 1/2 cups barbecue butter, soften 1 pound butter at room temperature. Combine the butter with 2 teaspoons black pepper, 1/4 teaspoon cayenne pepper, 1 teaspoon Tabasco sauce, 1 1/2 teaspoons paprika, and 1/2 teaspoon rosemary leaves. Add 1/4 cup garlic, 2 teaspoons Worcestershire sauce and 1 1/2 teaspoons water. Blend the mixture for three minutes, then refrigerate.
To make the shrimp, pour 1 tablespoon plus 1 teaspoon oil in a hot, 12-inch sauté pan. Add 1 pound shrimp to the sauté pan, and cook for one to two minutes on one side. After two minutes, turn the shrimp and reduce the heat to medium. Add 1/4 cup chopped green onions and cook for one to two more minutes. Add 1/2 cup dry white wine and cook until it's reduced by half. Lower the heat, then add 1 cup of cold barbecue butter, stirring frequently for about one to two minutes, or until the shrimp is white throughout. Serve immediately.