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Editor’s request: The menu at Ruth’s Chris is always hard to narrow down, but we generally start with their delicious barbecue shrimp. I would love to know how they make it.
Ruth’s Chris’ Barbecue Shrimp with Spicy Garlic Butter
August 27, 2026
Ingredients
- For the shrimp:
- 1 tablespoon canola oil
- 1 pound large shrimp, peeled and deveined, tails on
- 2 tablespoons green onions, sliced and divided
- 1/4 cup dry white wine
- 2 tablespoons barbecue butter
- 2 slices toasted bread or crostini, for serving
- 1 tablespoon green onions, sliced, for garnish
- Freshly ground black pepper, to taste
- For the barbecue butter:
- 2 sticks salted butter, softened
- 1 teaspoon cayenne pepper
- 1 tablespoon black pepper
- 2 tablespoons paprika
- 1 tablespoon kosher salt
- 1 teaspoon dried rosemary, finely crushed
- 1 tablespoon Worcestershire
- 1 teaspoon Tabasco
- 1 tablespoon water
- 2 tablespoons garlic, finely chopped
Instructions
- In a bowl, combine the softened butter with cayenne, black pepper, paprika, salt and rosemary. Stir in the Worcestershire sauce, Tabasco and water until smooth. Fold in the garlic and mix well.
- Heat the canola oil in a sauté pan over medium- high heat.
- Add the shrimp and cook for about 1 minute on one side.
- Flip the shrimp, reduce heat slightly and cook for another minute.
- Add half of the green onions and cook for about 1 minute, tossing.
- Pour in the white wine and let it reduce by about half.
- Add the barbecue butter and stir until melted and the shrimp are fully coated in the sauce.
- Arrange the toasted bread on a plate. Top with the shrimp and spoon the sauce over the top.
- Finish with remaining green onions and black pepper.
