Based on Ruth’s Chris Steakhouse Barbeque Shrimp Appetizer
~from Savoring Time in the Kitchen
Serves 2
Barbeque Butter
3 Tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon salt
1 teaspoon fresh rosemary leaves, finely chopped (can substitute 1/2 teaspoon dried rosemary, chopped)
1 large clove of garlic, minced
1/2 teaspoon Worcestershire Sauce
1/4 teaspoon Tabasco Sauce
1 teaspoon water
1 pound of 16-20 shrimp, peeled and deveined (I use wild caught, Gulf shrimp)
1-2 tablespoons olive oil
3 green onions, sliced very thin using some of the green portion
1/2 small red pepper, quartered and very thinly sliced
3/4 cup dry white wine
Cooked pasta, such as Capellini
Very large saute pan to hold shrimp in a single layer without crowding. If necessary, use 2 pans.
For Barbecue Butter:
Soften butter to room temperature. Place butter, pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water into mixing bowl and stir until blended. Refrigerate until ready to cook shrimp.
Bring a large pot of lightly salted water to boiling. Cook pasta according to package directions while you are preparing the shrimp. Remove and drain pasta with a pasta server or spider strainer saving the hot water in the pot to briefly reheat pasta, if necessary.
For the Shrimp:
Pour olive oil in a very large saute pan over high heat. Add shrimp to the hot pan and cook on one side for 1-2 minutes. Reduce heat to medium, turn shrimp, and add the sliced green onion and red pepper. Cook for an additional 1 to 2 minutes.
Add white wine and cook until reduced to 1/3 cup.
Stir in the cold barbecue butter and reduce heat to low. Cook and stir frequently until shrimp are white throughout but still moist and tender, approximately 1-1/2 minutes. Place a serving of pasta on each plate and top with shrimp and some of the barbecue butter sauce.