Ingredients:
1/4 tsp paprika
1 tbs chopped green onions
1/4 tsp cayenne pepper
15 each 16/20 shrimp (peeled and deveined)
8 oz salted butter
3/4 oz canola oil
1½ oz dry white wine
1 tsp fresh chopped garlic
3 tbs Worcestershire Sauce
3/4 tsp Tabasco Sauce
Procedure:
1. Wash shrimp under water and then peel the shells and discard. Devein the shrimp with a paring knife and then wash under water. Repeat until all shrimp are done, place on a sheet tray in the refrigerator.
2. Place a large cast-iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. Remove shrimp and set aside.
3. Add green onions and cook for 1 minute.
4. Add white wine and reduce the volume by half (any good dry white wine will work).
5. When the wine is reduced by half, measure and add the chopped garlic, Worcestershire, Tabasco,
cayenne pepper and paprika. Shake the pan well. Cook for 1 minute. Reduce the heat to low.
6. Cut butter into small chunks with a knife and slowly add to pan, shaking fast to melt butter. Continue to add butter until it is all added and shake until butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and to heat through.
1 tbs chopped green onions
1/4 tsp cayenne pepper
15 each 16/20 shrimp (peeled and deveined)
8 oz salted butter
3/4 oz canola oil
1½ oz dry white wine
1 tsp fresh chopped garlic
3 tbs Worcestershire Sauce
3/4 tsp Tabasco Sauce
Procedure:
1. Wash shrimp under water and then peel the shells and discard. Devein the shrimp with a paring knife and then wash under water. Repeat until all shrimp are done, place on a sheet tray in the refrigerator.
2. Place a large cast-iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. Remove shrimp and set aside.
3. Add green onions and cook for 1 minute.
4. Add white wine and reduce the volume by half (any good dry white wine will work).
5. When the wine is reduced by half, measure and add the chopped garlic, Worcestershire, Tabasco,
cayenne pepper and paprika. Shake the pan well. Cook for 1 minute. Reduce the heat to low.
6. Cut butter into small chunks with a knife and slowly add to pan, shaking fast to melt butter. Continue to add butter until it is all added and shake until butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and to heat through.
Restaurant: Ruth’s Chris Steak House
Recipe Type: Authentic
Submitted By: Ruth’s Chris Steak HouseRecipe Type: Authentic
Recipe Author: Ruth’s Chris Steak House
Original Photograph By: Ruth’s Chris Steak House
Photograph Retouched By: Recipe Spy
Source: http://947thewave.cbslocal.com/2011/05/25/talayas-wave-cafe-dish-of-the-day-sponsored-by-ruths-chris-steakhouse-ruths-bbq-shrimp/