Ruth’s Chris Steak House Barbecue Shrimp  – Easy Fine Dining Copycat

Better-than-restaurant buttery shrimp, made at home without dressing up. This Ruth’s Chris Barbecue Shrimp recipe brings big flavor with zero fuss — all you need is a pan and like… a lot of butter. Fancy-ish, but still doable on a weeknight.

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Quick Summary

• Prep time: 30 mins
• Cook time: 10 mins
• Flavor: buttery, peppery, lightly spicy
• Great for: dinner dates at home, impressing yourself, pretending it’s not Monday

Why I Like This Recipe

Because shrimp + butter = automatic win. This one’s kind of dramatic but secretly super easy. You melt some magic into the butter, cook everything in one pan, and boom — you’ve got a dish that feels restaurant-y, but doesn’t involve any reservations or shoes. Tastes like you tried harder than you did.

Ingredients

• 1 lb butter (yes, a whole pound — don’t panic)
• 2 tsp black pepper
• ¼ tsp cayenne pepper
• 1½ tsp paprika
• 1 tsp salt
• ½ tsp dried rosemary (chopped fine)
• ¼ cup chopped garlic
• 2 tsp Worcestershire sauce
• 1 tsp Tabasco
• 1½ tsp water
• 1 tbsp + 1 tsp olive oil
• 1 lb large shrimp (peeled, deveined)
• ¼ cup chopped green onion
• ½ cup dry white wine
• 4 slices sourdough (for soaking up the buttery sauce)

How To Make Ruth’s Chris Steak House Barbecue Shrimp

1. Make the barbecue butter: Soften the butter (don’t microwave it — just let it sit on the counter). Mix it with pepper, cayenne, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water. Beat it until fluffy. Chill it back down a bit — fridge-cold, not frozen.
2. Cook the shrimp: Heat olive oil in a pan. Toss in the shrimp — don’t overcrowd, they need space to sear. 1–2 mins on the first side.
3. Flip + add green onions: Once flipped, throw in the scallions. Another minute or two.
4. Wine time: Add the white wine. Let it simmer down — you’re aiming for like ¼ cup left in the pan.
5. Finish with butter: Lower the heat, stir in 1 cup of your fancy barbecue butter. Let it melt into a sauce. Shrimp should be just cooked through — soft, not rubbery.
6. Serve it up: Warm bowls, crispy bread on the side. Or just stand at the stove with a fork. No judgment.

Tips for Success

• Don’t skip softening the butter — it whips smoother and holds flavor better.
• Chill the whipped butter before cooking — helps the sauce stay thick and glossy.
• Use dry wine, not sweet — Chardonnay or Sauvignon Blanc works great.
• Watch the shrimp like a hawk. Overcooked = sad and chewy.

Storage and Reheating

• Fridge: Leftovers keep in an airtight container for up to 2 days. Butter sauce may solidify — just reheat gently.
• Reheat: Low and slow in a skillet. Microwave works, but keep it short or shrimp get rubbery.
• Freezer: Wouldn’t recommend freezing this one. Butter sauce doesn’t come back the same.

Frequently Asked Questions

• Is this actually barbecue?
  Not in the backyard grill sense — more of a Creole-style butter sauce thing. No smoke. Still good.
• Do I really need a pound of butter?
  You use about a cup in the final recipe. The rest keeps well — or use it on steak, bread, life.
• Can I use frozen shrimp?
  Yep. Thaw them first and pat dry.
• What’s a good wine sub?
  Chicken broth + a tiny splash of vinegar works in a pinch.
• Can I make the butter ahead?
  For sure. It holds in the fridge for days. Even better the next day, honestly.

Common Mistakes and How to Dodge Them

• Melting butter in the pan instead of whipping it first: You’ll get grease instead of a sauce. Whipping = emulsified and velvety.
• Crowding the pan with shrimp: They’ll steam. Use two pans or cook in batches. Worth it.
• Overcooking the shrimp: Once they go opaque and curl, they’re done. Like, immediately. Don’t wait for drama.
• Forgetting to reduce the wine: Too much liquid = watery sauce. Let it simmer down before adding the butter.
• Serving it cold: This dish is all about heat. Serve straight from the pan while everything’s still glossy.

Nutrition Facts (Per Serving)

• Calories: 1184 kcal
• Total Fat: 98g
• Saturated Fat: 59g
• Cholesterol: 529mg
• Sodium: 2660mg
• Potassium: 296mg
• Total Carbohydrate: 40g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 32g