Ruth’s Chris Steak House Barbecue Shrimp Recipe

Ruth’s Chris Steak House Barbecue Shrimp is a legendary New Orleans-style appetizer that has nothing to do with red BBQ sauce and everything to do with butter. Made with plump, seared shrimp swimming in a rich, spicy, garlic-infused butter sauce cut with white wine and Worcestershire, this dish is decadence on a plate. It is the ultimate restaurant-quality starter that absolutely requires a loaf of crusty bread to sop up the incredible “liquid gold” sauce.

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Ruth’s Chris Steak House Barbecue Shrimp Ingredients

For the BBQ Butter Compound:

• 1 lb (4 sticks) Unsalted Butter: Softened to room temperature. This makes a large batch of compound butter (you will use about half for this recipe; freeze the rest).
• 2 teaspoons Black Pepper: Freshly cracked.
• 1/4 teaspoon Cayenne Pepper: For the signature heat.
• 1 1/2 teaspoons Paprika: Adds color and mild spice.
• 1 teaspoon Salt: To season the butter.
• 1/2 teaspoon Dried Rosemary: Chopped very finely (powder-like is best).
• 1/4 cup Chopped Garlic: Fresh is essential for the punch.
• 2 teaspoons Worcestershire Sauce: Adds savory depth.
• 1 teaspoon Tabasco Sauce: Vinegar-based heat.
• 1 1/2 teaspoons Water: Helps emulsify the spices.

For the Shrimp and Sauce:

• 1 lb Large Shrimp: Peeled and deveined. 16/20 count works well.
• 1 tablespoon plus 1 teaspoon Olive Oil: For searing.
• 1/4 cup Green Onions: Chopped.
• 1/2 cup Dry White Wine: Sauvignon Blanc or Pinot Grigio.
• 4 slices Sourdough Bread: Thickly sliced and toasted, for serving.

How To Make Ruth’s Chris Steak House Barbecue Shrimp

1. Prepare the butter: Place the softened pound of butter in a large mixing bowl. Add the black pepper, cayenne, paprika, salt, rosemary, chopped garlic, Worcestershire, Tabasco, and water. Beat with an electric mixer until the mixture is fluffy and uniformly combined. Transfer the butter to a container and chill it in the fridge until it is firm but not rock hard.
2. Sear the shrimp: Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer (do not crowd the pan). Sear quickly for 1–2 minutes on the first side until they turn pink and develop a slight crust.
3. Add the aromatics: Flip the shrimp over. Immediately toss in the chopped green onions. Cook for another minute, shaking the pan to prevent the garlic from burning later.
4. Reduce the wine: Pour the dry white wine into the hot skillet. Let it bubble vigorously and reduce down until there is only about 1/4 cup of liquid left in the pan. This concentration of flavor is crucial.
5. Mount the sauce: Reduce the heat to low. Add approximately 1 cup of your prepared BBQ Butter Compound to the skillet. Stir constantly and gently as the butter melts into the wine reduction. The sauce should become thick, creamy, and glossy (emulsified) rather than oily.
6. Serve the dish: Once the shrimp are cooked through and the sauce is velvety, remove from heat. Serve immediately in warm bowls with the toasted sourdough bread tucked into the side for dipping.

Recipe Tips

• The Butter Batch: This recipe makes 1 lb of compound butter, but you only need about 1 cup (half the batch) for 1 lb of shrimp. Roll the remaining butter into a log, wrap in plastic, and freeze it. It is incredible melted over steaks or roasted potatoes later.
• Cold Butter is Key: When you add the compound butter to the hot wine (Step 5), the butter should be cold or cool, not melted. Adding cool butter to hot liquid helps create a creamy emulsion. If the butter is melted when added, the sauce will break and look greasy.
• New Orleans Style: Don’t expect “Barbecue” flavor in the Kansas City sense. In New Orleans, “BBQ Shrimp” refers to shrimp sautéed in a Worcestershire-spiked butter sauce.
• Rosemary Texture: Dried rosemary can be like pine needles. Chop it finely or crush it in a mortar and pestle so it flavors the butter without adding woody bits to the sauce.

What To Serve With Barbecue Shrimp?

This dish is all about the sauce. You simply cannot serve it without crusty French bread, sourdough, or ciabatta to mop up the butter. It usually serves as a heavy appetizer, but you can turn it into a main course by serving the shrimp and sauce over a bed of creamy grits or mashed potatoes. A crisp, acidic green salad is highly recommended to cleanse the palate between rich bites.

How To Store Leftovers Barbecue Shrimp?

• Refrigerate: Store the shrimp and sauce in an airtight container in the refrigerator for up to 2 days. The butter will solidify into a block.
• Reheat: Reheat very gently in a saucepan over low heat just until the butter melts and the shrimp are warm. Do not boil, or the shrimp will become rubbery and the sauce may separate.
• Freeze: Freezing the cooked dish is not recommended, but the uncooked compound butter freezes perfectly for up to 3 months.

Barbecue Shrimp Nutrition Facts

• Calories: ~750 kcal
• Fat: 65g
• Carbohydrates: 5g
• Protein: 25g
• Nutrition information is estimated per serving (based on using 1 cup of butter for the sauce).

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