If you’ve never tried Ruth’s Chris New Orleans Barbecue Shrimp, you’re in for a real treat. This easy copycat recipe delivers all the rich, buttery flavor right at home. Juicy shrimp are simmered in a garlic butter sauce with Worcestershire, fresh herbs, spicy seasonings, and a splash of white wine for a restaurant-quality dish that’s ready in about 30 minutes.
- Prep time – 15 minutes
- Cook time – 15 minutes
- Servings – 4 to 6 (as an appetizer)
- Prep level – Beginner +
What I Love About This Shrimp Recipe
- Simple Ingredients – You may have most of the items on hand. If not, you can find them at most grocery stores.
- Big, bold flavor – A rich buttery barbecue sauce with plenty of garlic, Worcestershire sauce, and seasonings creates an irresistible flavor. You’ll definitely want lots of crusty French bread to soak up every last drop.
- Easy to customize – Adjust the cayenne and hot sauce to make it as mild or as spicy as your family likes.
- Perfect for entertaining – This Shrimp appetizer recipe is always a hit with guests, but easy enough to make any night of the week.
Ingredient Notes
- Shrimp: Large or jumbo 16-20 count) hold up best in the sauce and stay nice and juicy.
- Butter: I use salted butter and omit the salt. You can use unsalted butter; add 1/4 teaspoon salt to the recipe.
- Fresh is best: Fresh garlic and herbs give the sauce the brightest flavor. Dry seasonings will work in a pinch.
- Skip the wine if needed: Replace the white wine with chicken broth or seafood stock for an alcohol-free version.
- Heavy cream: Adds creaminess to the sauce. Regular whipping cream or milk can be substituted, although the sauce may not be as thick.
Step-by-Step Instructions
In a bowl, mix the butter, garlic, Worcestershire, hot sauce, seasonings, and fresh herbs to make a compound butter. Place in the freezer for a few minutes.
Prep the shrimp if needed, leaving the tails on, and pat dry. Heat a large skillet over medium-high heat. Sauté the shrimp until just pink, then transfer to a plate and keep warm.
Deglaze the skillet with a splash of the white wine, scraping up any browned bits. Stir in the green onions and cook until softened.
Add the compound butter to the skillet a little at a time, stirring until melted. Stir in the wine and simmer until the flavors come together.
Add the heavy cream and cook until the sauce is smooth. Return the shrimp to the skillet and toss to coat in the sauce.
Garnish with green onions and serve immediately with crusty bread, rice, or grits.
See the recipe card below for complete measurements and cooking times.
Laura Belle’s Tips
- Pat the shrimp dry before cooking them so they sear well.
- Don’t overcook the shrimp – they’re done as soon as they turn pink and opaque.
- Simmer the sauce for a few minutes before returning the shrimp to the pan to let the flavors come together.
Frequently Asked Questions
Yes! Just thaw the shrimp completely and pat them dry with paper towels before cooking so they sear properly.
Crusty bread is a must for soaking up the buttery sauce. For a delicious meal, serve shrimp over steamed white rice, rice pilaf, mashed potatoes, buttered egg noodles, or creamy stone-ground grits by Soulfully Made. Sides to pair with are a chopped salad, steamed broccoli, or garlic green beans.
Store leftover shrimp and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to avoid overcooking the shrimp.
Ruth's Chris Steak House New Orleans BBQ Shrimp
This easy Ruth's Chris New Orleans Barbecue Shrimp copycat recipe features tender shrimp in a rich, buttery, Cajun sauce. Perfect for an appetizer, dipping with crusty bread or as a main dish.
Ingredients
- Barbecue Butter:
- 1/2 cup butter at room temperature – 1 stick (cut into small chunks)
- 1 tablespoon fresh minced or finely chopped garlic
- 2 tablespoons Worcestershire sauce
- 1 teaspoon tabasco sauce (or your favorite hot sauce)
- 1/2 teaspoon cayenne pepper (adjust to spice preference)
- 1/2 teaspoon paprika
- 1.5 teaspoon finely chopped rosemary leaves
- 1/4 teaspoon finely chopped tarragon
- Shrimp:
- 1 tablespoon of canola or olive oil
- 1 pound of shrimp (16 to 20 count), peeled and deveined, with tails left on
- 1/4 cup + 2 tablespoons of dry white wine (chicken broth)
- 2 tablespoons green onions (light green part), thinly sliced
- 3 tablespoons heavy cream
Instructions
- In a small bowl, combine the softened butter, garlic, Worcestershire sauce, hot sauce, cayenne pepper, paprika, rosemary, and tarragon to make a compound butter. Cover the bowl with plastic wrap and place it in the freezer for a few minutes to harden a bit while you prep the shrimp.
- Peel, devein, rinse, and pat dry the shrimp. Leave the tails on.
- Heat a large cast-iron skillet or a regular large skillet over medium-high heat.
- Add the oil and let it heat up, then sauté the shrimp for 1 to 2 minutes per side, just until pink and opaque. Transfer to a plate.
- Reduce the heat to medium. Pour 2 tablespoons of white wine into the hot skillet. Scrape up any browned bits from the bottom of the pan. Let the wine simmer to reduce by half.
- Add the chopped green onion. Cook for 2 to 3 minutes until softened.
- Add the compound butter to the skillet a few spoonfuls at a time, stirring until melted before adding more.
- Stir in the remaining white wine. Simmer for 3 to 5 minutes.
- Pour in the heavy cream. Cook for 2 to 3 minutes, stirring until the sauce is smooth and slightly thickened.
- Return the shrimp and any juices to the skillet. Stir to coat and cook for about 1 minute, just until heated through.
- Plate the shrimp and sprinkle sliced green onions or fresh chopped parsley.
- Serve immediately with warm, crusty French bread for dipping.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 467Total Fat: 35gSaturated Fat: 20gUnsaturated Fat: 15gCholesterol: 319mgSodium: 1382mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 27g
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