Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
BBQ Shrimp Orleans
BBQ Butter:
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2 sticks unsalted butter |
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1 teaspoon black pepper |
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1/8 teaspoon cayenne pepper |
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3/4 teaspoon paprika |
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1/2 teaspoon salt |
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1/4 teaspoon whole dried rosemary leaves, measured, then finely chopped |
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2 tablespoons minced garlic |
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1 teaspoon Worcestershire sauce |
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1/2 teaspoon Tabasco sauce |
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3/4 teaspoons water |
Soften butter to room temperature. Place in mixing bowl and add all other ingredients. Whip on high speed 3 minutes or until thoroughly blended. Measure out one cup for recipe use and put all in refrigerator. Chill thoroughly.
Shrimp:
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1 1/2 tablespoons olive oil |
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1 pound large shrimp |
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2 tablespoons chopped green onions |
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1/4 cup dry white wine |
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Sourdough bread, for serving |
Heat olive oil in 12" skillet. Add shrimp and cook on one side 2 minutes (do NOT crowd shrimp in pan!). Turn shrimp, add green onion, and cook an additional 2 minutes. Add white wine and cook until reduced to 1/4 cup, between 1-2 minutes. Stir in one cup cold BBQ butter, and stir until completely melted. Put into bowl and serve with sourdough rolls for dipping butter!
NOTE: Found this on copycat recipes. It is from Ruth's Chris Steak House and is really good. I bought Pepperidge Farms sourdough rolls and used them. I also halved the butter recipe, as I saw no reason to make a whole pound of it. As it is, two sticks make more than needed, but the left over will be good on vegetables. It called for 16/20 count shrimp, but I used 21-25 count and they fit into the 12" skillet just fine. The butter is not hot, just has a really nice flavor. It did call for finely chopped garlic, but I used my garlic press and minced it instead.