Barbecue Shrimp Recipe Ruth’s Chris: Garlic-Rich Butter Sauce Mastery

This dish captures the essence of New Orleans-style barbecue shrimp with a garlic-rich butter sauce that’s impossible to resist.

I’ve refined this method to balance bold flavors with perfect shrimp texture, ensuring each bite delivers that signature restaurant-quality experience.

Ingredients for Barbecue Shrimp Recipe Ruth’s Chris

These premium ingredients deliver authentic New Orleans barbecue shrimp with that signature garlic butter richness.

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The shrimp quality is non-negotiable here. Wild-caught Gulf shrimp (16/20 count) yield the best texture and flavor. For the butter, Plugrá or European-style has the right fat content for a velvety sauce. The garlic should be fresh—avoid pre-minced jars (they taste metallic). I source my shrimp from local seafood markets when possible, but Whole Foods carries excellent frozen options that work in a pinch.

No white wine? Substitute with additional Worcestershire or a splash of chicken stock (though purists will notice). Fresh herbs are ideal, but dried at one-third the amount works—just bloom them in the butter first. The hot sauce can be adjusted: less for mild palates, more if you want that extra kick. Crystal brand is traditional, but any Louisiana-style sauce will do.

This dish is best served immediately, but leftovers keep 2-3 days refrigerated. Reheat gently to avoid curdling the butter. The sauce thickens as it cools—thin with a splash of wine if needed. Always serve with plenty of bread for soaking up every last drop.

Step-by-Step Instructions for Barbecue Shrimp Ruth’s Chris Style

Master the technique that defines this iconic dish with precise timing and temperature control.

Step 1: Prepare the Shrimp and Aromatics

Begin by patting the 2 lb Large Shrimp completely dry with paper towels. This ensures proper searing rather than steaming. Season both sides evenly with 1 tsp Kosher Salt and 0.5 tsp Freshly Ground Black Pepper, pressing gently so the seasoning adheres.

Mince the 12 cloves Garlic Cloves finely—this should yield about 4 tbsp. Finely chop the 1 tbsp Fresh Rosemary and strip the 1 tbsp Fresh Thyme Leaves from their stems. Having these ready before cooking prevents burning the garlic later.

Step 2: Build the Flavor Base in the Skillet

Heat 1 tbsp Extra-Virgin Olive Oil in a large, heavy skillet over medium-high heat until shimmering. Add ½ cup of the 1 cup Unsalted Butter and let it melt completely. The butter should foam but not brown—this indicates the perfect temperature for the next step.

Add the minced garlic, chopped rosemary, and thyme leaves. Sauté for 1-2 minutes until the garlic is just golden at the edges but not browned. Immediately add the 2 tbsp Worcestershire Sauce, 2 tbsp Hot Sauce, 1 tbsp Dijon Mustard, and 0.5 tsp Cayenne Pepper. Stir to combine and let cook for 30 seconds to meld the flavors.

Step 3: Deglaze and Create the Sauce

Pour in the 0.25 cup Dry White Wine and scrape up any browned bits from the bottom of the skillet with a wooden spoon. This deglazing step is critical—it incorporates all the concentrated flavors into the sauce. Let the mixture simmer for 2-3 minutes until the liquid reduces by half.

Reduce the heat to medium and add the remaining ½ cup Unsalted Butter, stirring until fully melted and emulsified into the sauce. Then add the 2 tbsp Fresh Lemon Juice. The sauce should now be thick enough to coat the back of a spoon with a glossy sheen.

Step 4: Cook the Shrimp to Perfection

Add the seasoned shrimp to the skillet in a single layer, ensuring each piece is mostly submerged in the sauce. Cook for 2-3 minutes per side until the shrimp turn opaque and pink with just a hint of curl. Avoid overcrowding—if necessary, cook in batches to maintain even heat.

Baste the shrimp occasionally with the sauce using a spoon. The shrimp are done when they float to the surface and the tails turn bright red. The internal temperature should reach 145°F, but visual cues are typically sufficient here.

Step 5: Serve with Crusty Bread for Sauce Soaking

Transfer the shrimp and sauce to a large serving dish or individual plates. Place the 1 pieces Crusty French Bread in the center of the table—it’s essential for soaking up the rich, garlicky butter sauce. Serve immediately while hot, as the sauce will begin to thicken as it cools.

Encourage diners to peel the shrimp as they eat, using the bread to mop up every last drop of sauce. The bread should be warm and crisp on the outside, soft on the inside—perfect for absorbing the bold flavors of the dish.

Wine and Beer Pairings for This Dish

Bold White Wines

A crisp Sauvignon Blanc from New Zealand cuts through the garlic butter beautifully. I recommend Kim Crawford or Oyster Bay—their bright acidity and citrus notes balance the richness perfectly. Serve chilled to 45-50°F. 🍷

Rich White Wines

For those who prefer a fuller-bodied white, a buttery California Chardonnay like Rombauer complements the dish with its vanilla and oak undertones. The creaminess mirrors the sauce while adding complexity.

Light Red Options

If you must have red, opt for a light-bodied Pinot Noir from Oregon. Domaine Serene or Eyrie Vineyards offer bright acidity and red fruit notes that won’t overpower the shrimp. Serve slightly chilled at 55°F.

Beer Pairings

A crisp Belgian Witbier like Hoegaarden works wonders with its citrus and coriander notes. For something local, try a New Orleans-style lager—Abita Purple Haze adds a berry twist that’s surprisingly perfect. 🍺

Cocktail Alternative

For a non-alcoholic option, a sparkling lemonade with a rosemary sprig mimics the dish’s herbal notes. The effervescence cleanses your palate between each buttery, garlicky bite.

Frequently Asked Questions