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Ruth’s Chris Steak House Barbecue Shrimp Orleans

Barbeque shrimp is a New Orleans speciality, there is no barbeque sauce in there, and this isn’t done on a grill.  A spicey compound butter infused with the flavors of New Orleans is the base for the shrimp to be cooked in.  Be sure to serve this with bread so you can dip your bread into this tasty sauce.  This recipe is from the San Antonio Express-News. This is one of their most popular appetizers.

Ruth Chris Shrimp

Ruth Chris Steak House Barbecue Shrimp Orleans


Ruth's Chris Steak House Barbecue Shrimp Orleans

  • Author:
  • Recipe Type: Appetizer Recipes, CopyKat Recipes, Seafood Recipes
  • Prep time: 30 minutes
  • Cook time: 10 minutes
  • Serves: 4
Ruth's Chris Steak House Barbecue Shrimp Orleans

This shrimp is tangy and flavorful! This would make a great starter!


  • 1 pound butter
  • Scant 2 teaspoons black pepper
  • Scant 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon whole dried rosemary leaves (measured, then finely chopped)
  • 2 ounces (1/4 cup) garlic, finely chopped
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 1 1/2 teaspoons water
  • Shrimp
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 pound Shrimp (16-20 count), cleaned, peeled and deveined
  • 1/4 cup chopped green onions
  • 1/2 cup dry white wine
  • Sourdough bread, for serving


For Barbecue Butter: Soften butter at room temperature to 70-80 degrees. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate to 40 degrees. The following shrimp recipe will use 1 cup of the butter; reserve extra for another use.

Makes about 2 1/2 cups

For Shrimp: Pour olive oil in a hot saute pan. Add shrimp to the saute pan and cook on one side for 1-2 minutes. (Don't crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.) Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes. Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup cold Barbecue Butter, reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp. Serve immediately in a bowl preheated to 160 degrees.

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  • ldarj

    i do not care for wine so ids there something else i can use? also, can you use cooked shrimp?

  • Mholliday8986

    Was REALLY good and spot on flavor-wise. We ate at Ruth’s Chris’ on the fourth of July, so the flavor was very much still in my mind. BUT I thought my version of it wasn’t as creamy as the restaurant version. I even added 2 Tbs. of flour mixed with 1/4 c. of half and half. It helped a little but it still wasn’t the texture/thickness I was expecting. ALSO, I will add the onion before the shrimp next time and saute in the oil. I had several raw onion chunks.

    Also, they served it with garlic mashed potatoes… kind of a play on shrimp and grits as an entree. I used the tips on this site to help me make mine:

    • Kathy Ottinger Kitrel

      Just had this on Monday and I have to agree. I was wondering if it could be cream due to the color/creaminess of the dish that we had at the restaurant as compared to what I just made. I completely agree about the flavor, though, absolutely perfect!!

      • Stephanie

        They may add a touch of cream.

  • Mke_02130

    Cooked this for a girls night in a few weeks ago, and have had it twice since. Even my kids love it. Have never heard of the restaurant, but if the rest ofthe food is as good as this, that’s probably a good thing!

    • Stephanie Manley

      This is an expensive and very good steak house. Cooking my favorite restaurant recipes at home, especially when it comes to the really expensive ones!

  • Jekcontracts

    OMG…sounds just like it! Although, there are a couple of ingredients that I would not have guessed would be included. Will be trying this so soon! Thanks…

  • BJ Kelly

    Does anyone have the recipe for Ruth’s Chris’s broiled tomato halves??
    Thank you,

    • Stephanie

      Thank you for your suggestion, we will have to give that recipe a try.