New Orleans Classic Ruth's Recipes

Barbecued Shrimp

A New Orleans original from the city where Ruth’s Chris began. Jumbo shrimp seared in cast iron, then tossed in a peppery white wine and butter sauce.

  • Serves 4
  • Total 30 min
  • Heat High
  • Per plate 5 shrimp
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Barbecued Shrimp Recipe

Ruth's Chris · ruthschris.net

The Method

Seven Steps to New Orleans Barbecued Shrimp

  1. Prep the Shrimp

    Wash shrimp under water and then peel the shells and discard. Devein the shrimp with a paring knife and then wash under water. Repeat until all shrimp are done, place on a sheet tray and place in the refrigerator.

  2. Sear

    Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done, you may have to do these in batches if you do not have large skillet. Remove shrimp and set aside.

  3. Add the Green Onions

    Add green onions and cook for 1 minute.

  4. Reduce the Wine

    Add white wine and reduce the volume by half. (Any good dry white wine will work)

  5. Season the Sauce

    When the wine is reduced by half; measure and add the chopped garlic, Worcestershire, Tabasco, Cayenne Pepper and Paprika. Shake the pan well. Cook for 1 minute. Reduce the heat to low.

  6. Finish With Butter

    Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter. Continue to add butter until it all added and shake until butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and to heat the shrimp.

  7. Plate and Serve

    Place 5 shrimp on small serving plates with a deep edge and ladle barbecued butter over the top over the shrimp. Repeat with the other shrimp and sprinkle each plate with 1 tsp of chopped green onions, serve right away.

Chef's Tip: Prep Like a Pro

For chopped garlic peel fresh garlic cloves and rough chop with a chef knife. For green onions, wash green onions under water shake off and cut with a chef knife into 1/16” cuts, using the green part only.

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Good to Know

Barbecued Shrimp Recipe FAQs

Ruth’s Chris Barbecued Shrimp is a New Orleans-style appetizer. Jumbo shrimp are seared in a hot cast iron skillet, then tossed in a rich butter sauce made with dry white wine, garlic, green onions, Worcestershire sauce, Tabasco, a pinch of cayenne pepper and paprika. It’s served hot, five shrimp per plate, with plenty of sauce.