Ingredients
-
-
1
-
2
-
1/4
-
1 1/2
-
1
-
1/2
-
2
-
2
-
1
-
1 1/2
-
-
1
-
1
-
1
Directions
Cajun Style BBQ Shrimp, Similar to what Ruth’s Chris Steak House servers as one of their appetizers I serve it on garlic mashed potatoes or regular mashed potatoes and it’s always a hit , Similar to what Ruth’s Chris Steak House servers as one of their appetizers I serve it on garlic mashed potatoes or regular mashed potatoes and it’s always a hit
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Steps
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1
Done
|
For Barbecue Butter: Soften Butter at Room Temperature to 70-80 Degrees F. Place Butter in Mixing Bowl; Add Pepper, Cayenne Pepper, Paprika, Salt, Rosemary, Garlic, Worcestershire, Tabasco, and Water. Whip on High Speed 3 Minutes or Until Thoroughly Blended. Refrigerate to 40 Degrees F. |
|
2
Done
|
Makes About 2 1/2 Cups. |
|
3
Done
|
For Shrimp: Pour Olive Oil in a Hot Saut Pan. Add Shrimp to the Saut Pan and Cook on One Side For 1 to 2 Minutes. (don't Crowd; If Necessary, Use 2 Pans. a 12-Inch Pan Will Accommodate 1 Pound of Shrimp.) Reduce Heat to Medium, Turn Shrimp, and Add the Chopped Green Onion. Cook For an Additional 1 to 2 Minutes. |
|
4
Done
|
Add White Wine and Cook Until Reduced to 1/4 Cup. Stir in 1 Cup Cold Barbecue Butter (reserve the Remainder For Another Use), Reduce Heat to Low and Cook and Stir Frequently Until Shrimp Are Just Done (white Throughout, Moist and Tender), Approximately 1 1/2 Minutes. Take Care not to Overcook the Shrimp. |
