4.88 from 8 votes
A simple, but impressive recipe that mimic's Ruth's Cris famous Spicy BBQ Shrimp Appetizer. It's full of the flavors of garlic, spices and butter drizzled over the top of succulent shrimp. Recipe found at www/westviamidwest.com
Spicy BBQ Shrimp Appetizer (Ruth's Cris Copycat)
Prep Time
10 mins
Cook Time
15 mins
Freezing time
1 hr 30 mins
Total Time
25 mins
 
A simple, but impressive recipe that mimic's Ruth's Cris famous Spicy Barbeque Shrimp Appetizer. It's full of the flavors of garlic, spices and butter drizzled over the top of succulent shrimp.
Course: Appetizer
Cuisine: American
Keyword: ruths chris copy cat bbq shrimp, special occasion shrimp appetizer, gourmet appetizer recipe
Servings: 8
Calories: 362 kcal
Author: Michele Hall
Ingredients
Butter Sauce
  • 1 pound Butter (recipe only uses half, save the rest for another time)
  • 2 tsp black pepper
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tablespoon fresh rosemary minced
  • 1 tablespoon dried tarragon
  • 2 oz garlic ( 1/4 cup) fine minced (approximately 12 cloves)
  • 2 tsp Worcestershire sauce
  • 1 tsp tabasco sauce
  • 2 tsp water
Shrimp
  • 1 tbs olive oil
  • 2 pounds shrimp cleaned and deveined (largest you can buy
  • ¼ cup green onion minced finely
  • ½ cup white wine
Miscellaneous
  • rosemary sprigs
  • fresh tarragon sprigs, minced
  • sourdough bagettte sliced to triangles and toasted
Instructions
Butter Sauce
  1. Soften butter to room temp.
  2. Place butter and all other ingredients in a mixing bowl (kitchen aid) and whip for about 3 minutes until thoroughly blended.
  3. Shape into 2 logs, wrap in parchment paper and put in freezer to chill (at least an hour (This can be done ahead.). The recipe will use only one log save the other one for another time. 

Shrimp
  1. Pour olive oil in a hot sauté pan.
  2. Add shrimp and cook on one side for 1-2 minutes. Don’t overcrowd, do in batches if necessary. Reduce heat to medium and flip shrimp. Add green onion and cook for 2 more minutes. Remove Shrimp from pan to a side plate.
  3. Add white wine to pan and cook until it is reduced to ¼ cup.
  4. Stir in one log  of butter until fully melted, then add back in shrimp. (Store remaining butter in wax paper in freezer for another use). Butter good for up to 6 weeks. (Be sure to write on way paper what is inside for easy identification later)

  5. Reduce heat to low and cook until shrimp is cooked through.

  6. Serve from a serving dish with rosemary or fresh tarragon sprinkled or laid over the top.   Have sliced sourdough baguette for serving. (Cut bread into triangle chunks and toast in the broiler for serving.

  7. Other ways to use the butter  in notes!

Recipe Video

Recipe Notes

SERVING OPTIONS:
I make this butter blend in bulk because it is so easily adapted for many things.
Serve it as a melted butter dip for warmed bread.
Use a couple of tablespoons tossed with your favorite pasta. Add any protein for a more substantial meal.
Top your favorite steak with a pat of the butter right before serving.

Store leftover butter in the freezer until ready to use.


CALORIE INFO:
Calorie info calculated on using 1/2 butter portion. Recipe for butter makes enough for 2 servings. (Wrap leftovers for later in paper and store in the freezer until ready to use.  The butter will last for 6 weeks in freezer)

The calories are for shrimp and butter only.  Bread is not included. 


All recipe calorie information was calculated on what I purchased to make this recipe in My Fitness Pal. When you make the recipe, the calorie content could vary depending on what specific ingredients/brands you actually use. Please take that into consideration if you are following a strict diet.