Step-by-step instructions
- Heat a large cast iron skillet over high heat and pour in the canola oil.
- Cook the shrimp until they turn pink and slightly firm. If your skillet is small, feel free to do this in batches for even cooking. Once done, set the shrimp aside.
- Toss the chopped green onions into the skillet with the residue oil for about a minute, allowing them to soften.
- Pour in the dry white wine and let it simmer until it reduces by half.
- Stir in the chopped garlic, Worcestershire sauce, Tabasco, cayenne, and paprika, cooking for just another minute to marry the flavors.
- Lower the heat and cut the butter into small chunks, adding it gradually to the skillet while shaking the pan to ensure a smooth melt.
- Return the shrimp to the skillet and toss to coat them thoroughly in the buttery, spicy sauce.
- Serve the shrimp generously on plates—don’t forget to spoon that delicious sauce over the top!
Best ways to enjoy it
To serve Ruth’s Chris New Orleans-Style BBQ Shrimp, consider pairing it with some crusty French bread for dipping or a side of fluffy white rice to soak up the sauce. For a fresh contrast, a simple green salad with a vinaigrette can cleanse the palate. If you’re feeling adventurous, a side of corn on the cob or classic coleslaw also complements this dish beautifully. For drinks, a nice glass of Sauvignon Blanc can enhance the flavors even more!
Storage and reheating tips
If you’re fortunate enough to have leftovers, you can store them in an airtight container in the refrigerator for up to two days. When reheating, use a low setting on the stovetop to preserve the tenderness of the shrimp and the integrity of the sauce. If you want to freeze it, do so after cooking and allow it to cool completely before placing it in a freezer-safe container. Just keep in mind that the texture may change slightly after freezing.
Helpful cooking tips
To elevate this dish, consider using fresh, high-quality shrimp—it makes a notable difference in flavor and texture. Be careful not to overcook the shrimp; they only need a few minutes in the skillet before they’re done. For added depth, experiment with a dash of smoked paprika instead of regular paprika, or toss in some fresh herbs like parsley or cilantro right before serving for an extra burst of color and flavor.
Creative twists
Feel free to put your spin on this classic recipe! For a kicked-up version, add some chopped jalapeños for extra heat or try swapping the shrimp for chicken or scallops if seafood isn’t your thing. If you’re looking for a vegetarian option, you can create a similar sauce and toss in roasted vegetables or sautéed mushrooms for a hearty meal. You can also adjust the level of spiciness by changing the amount of cayenne or Tabasco according to your preference.
FAQ
What is the best wine to use for this recipe?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or even a Chardonnay works best. You don’t have to use an expensive bottle; just make sure it’s something you would enjoy drinking.
How long does it take to prepare?
From start to finish, you can expect this dish to take about 30 minutes. It’s a quick process once you have your ingredients ready.
Can I make this dish ahead of time?
While it’s best served fresh, you can prepare the sauce ahead of time and store it in the fridge. Just add the shrimp when you’re ready to serve for a quick and easy dinner!
What can I substitute for shrimp?
Chicken or scallops could work well in this recipe. If you’re looking for a plant-based alternative, roasted vegetables or hearty mushrooms can soak up the sauce beautifully.
Is this dish gluten-free?
Yes, as long as you ensure that the Worcestershire sauce you use is gluten-free, this dish can be a safe option for those following a gluten-free diet.
