Ruth's Chris Steak House Barbecued Shrimp Recipe
quick, easy; I served over spinach to make a full entree
quick, easy; I served over spinach to make a full entree
- 1/4 teaspoon salt
- lemon wedges
- 5 to 6 large uncooked shrimp
- 1/4 cup (1/2 stick) butter, melted
- 1 tablespoon louisiana hot sauce (frank's red hot or crystal are good)
- 2 cloves garlic pressed
- 1/2 teaspoon coarsely ground or cracked black pepper
- 1/2 teaspoon finely chopped fresh parsley
- pinch dried rosemary
- Carbohydrate 15.2556987240832 g
- Cholesterol 0 mg
- Fat 0.466637941475445 g
- Fiber 5.69028018315013 g
- Protein 2.01962731968652 g
- Saturated Fat 0.0715008298571088 g
- Serving Size 1 1 recipe (132g)
- Sodium 378.146227798154 mg
- Sugar 9.56541854093305 g
- Trans Fat 0.201507967364375 g
- Calories 38 calories
Step-by-step
- Preheat the oven to 400 degrees F.
- Shell and devein the shrimp.
- In a small baking dish, combine the melted butter with the hot sauce, garlic, salt, cracked pepper, parsley, and rosemary. Stir.
- Arrange the shrimp side by side in the baking dish with the sauce and bake for 6 to 8 minutes. Immediately broil the shrmp for 2 to 4 minutes or until the shrimp are done, but not chewy. Squeeze some lemon juice over the shrimp. Serve the shrimp sizzling hot in the baking dish.
Watching shrimp transition from translucent gray to opaque pink during the final two minutes under a 400 degrees Fahrenheit oven broiler requires relentless attention because the window between succulent seafood and tough rubber lasts merely seconds. Many cooks ruin shellfish preparations by relying strictly on arbitrary clock times instead of observing physical transformations, which leads to overcooked protein sitting in melted butter. When the edges of the shrimp curl inward into a loose "C" shape and the flesh turns completely opaque with a firm springiness to the touch rather than rigid resistance, remove the baking dish immediately.
Cracked black pepper and pressed garlic demand careful management when subjected to high dry heat, meaning the butter must fully coat every piece to prevent the aromatics from scorching before the interior cooks through. Crushed dried rosemary should be rubbed between your fingers prior to mixing to release essential oils that might otherwise remain trapped in stiff, needle-like flakes throughout the sauce. Adjusting this single-serving preparation for a larger group simply requires scaling the butter, hot sauce, and large shrimp proportionately while ensuring the baking dish remains small enough that the liquid pools adequately to baste the seafood during cooking.
