It’s quite possible that I had come upon some information when writing the first version of this recipe that led me to believe the Barbecued Shrimp appetizer at this upscale 135-unit steakhouse chain was made under a broiler, and so that’s the technique that I published. However, when I recently viewed an online demonstration video from the restaurant’s kitchen, it became clear that today this dish is made entirely in a sauté pan. The cooking technique is explained thoroughly in the video, including the addition of the chain’s top secret “barbecue butter,” but exact measurements of the ingredients in this important component (which I did not include in my first recipe) are kept entirely under wraps. So, I did my thing and obtained an unused sample of the barbecue butter from the restaurant, which I then took home to analyze and hack. Now, I’m happy to share with you this much improved version of Ruth’s Chris’s popular appetizer that makes a serving twice the size as what you get in the restaurant.

¼ cup (½ stick) unsalted butter
1 teaspoon minced garlic
⅛ teaspoon crushed rosemary
½ teaspoon lemon juice
¼ teaspoon paprika
¼ teaspoon Tabasco pepper sauce
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon Worcestershire sauce

Baguette or French bread
1 tablespoon canola oil
10 extra jumbo (16/20) peeled raw shrimp, with tails left on
2 tablespoons bias-sliced green onion (green part only)
¼ cup dry white wine
¼ cup heavy cream

Bias-sliced green onion (green part only)
Finely minced fresh parsley

Cooking method

1-Make the barbecue butter by melting the butter over medium heat. Add the garlic and rosemary and cook for 1 minute, then turn off the heat and add the remaining ingredients. Pour the butter mixture into a small bowl and place it in your refrigerator for 30 minutes, or until the butter firms up. Mix the barbecue butter with an electric mixer on high speed until it’s creamy, then continue to let it chill in the refrigerator until it’s called up to service later.

2-Prepare the toast points by slicing baguette. Slice the bread flat on one end and at an angle at the other end. Butter both ends and toast the bread in a pan, angled side-down, in a 400 degree F oven for 6 to 8 minutes or until it’s brown.

3-Heat up the oil in a medium sauté pan over medium heat. Add the shrimp and cook on one side for 1 to 2 minutes or until the shrimp begins to slightly brown on the surface.

4-Turn over each shrimp, then add the green onion and cook for another minute. Add the wine and cook for another 1 to 2 minutes or until the liquid reduces by half.

5-Add the cream and cook for another 1 to 2 minutes or until the cream reduces by half. Remove the pan from the heat.

6-Spoon the cold barbecue butter into the pan of sauce. Stir gently until it is melted into the sauce.

7-Prepare the dish by placing the browned toast points on their flat ends at one end of a warm serving dish or plate. Arrange the shrimp in the dish, then spoon the remaining sauce in the pan over the shrimp. Garnish by sprinkling the shrimp with a little sliced green onion and a couple of pinches of minced fresh parsley.

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