Ruth’s Chris Steak House : The Restaurant Recipe Blog

May
23
2012

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Today I have a delicious secret recipe for Ruth’s Chris’ barbecue shrimp that you can prepare easily at home.  For over four decades Ruth’s Chris has been serving the best prime steaks and seafood in a fine dining atmosphere.

These tasty shrimps are sauteed New Orleans style in a reduced white wine, butter and garlic sauce that has just the right amount of spice.  Garlic mashed potatoes compliment this dish nicely.

Enjoy!

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New Secret Recipe
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Ruth’s Chris Steakhouse Barbecued Shrimp

1/4 tsp paprika
1 tbs chopped green onions
1/4 tsp cayenne pepper
15 each 16/20 shrimp (peeled and deveined)
8 oz salted butter
3/4 oz canola oil
1 1/2 oz dry white wine
1 tsp fresh chopped garlic
3 tbs Worcestershire Sauce
3/4 tsp Tabasco Sauce

Wash shrimp under water and then peel the shells and discard. Devein the shrimp with a paring knife and then wash under water.

Repeat until all shrimp are done, place on a sheet tray in the refrigerator.

Place a large cast-iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. Remove shrimp and set aside.

Add green onions and cook for 1 minute.

Add white wine and reduce the volume by half (any good dry white wine will work).

When the wine is reduced by half, measure and add the chopped garlic, Worcestershire, Tabasco, cayenne pepper and paprika. Shake the pan well. Cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks with a knife and slowly add to pan, shaking fast to melt butter. Continue to add butter until it is all added and shake until butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and to heat through.

Serves 4

Source: Ruth’s Chris

Until Next Time… Be Well!

Kind Regards,

Ron

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04
2012

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At Ruth’s Chris Steak House they make a delicious bread pudding but after feasting on one of their mouth-watering steaks, I’m always way too stuffed (and feeling too guilty lol) to order it.  I prefer to prepare this rich and decadent dessert at home since I can keep control of the portion size.

This traditional Southern dessert is made with bourbon laced French bread and is topped with a whiskey cream sauce. This dish has been featured on the Ruth’s Chris menu for decades and once you taste it, you will understand why.

Enjoy!

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New Secret Recipe
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Ruth’s Chris Steak House Bread Pudding

1 stick sweet butter
1/2 cup light brown sugar
1 tbs vanilla extract
1/2 quart milk
1/2 cup raisins
1/2 tbs cinnamon
a pinch of nutmeg
a pinch of salt
1 tbs bourbon
6 eggs, beaten
1 1/4 cups sugar
1 8 oz loaf French bread cut into 1/2-inch cubes
1 small apple, peeled, cored and cut into 1/2-inch dice
1/2 quart half & half
vanilla ice cream as needed

Combine sugars and divide in half. Add cinnamon, eggs, vanilla, bourbon and salt to half of the sugar.

In a saucepan, combine milk, half & half and butter with the other half of the sugar and bring to a boil.

Whisk milk mixture into egg mixture, add raisins and apples. Add bread cubes and let stand until soaked through to center.

Stir in a few raisins from the bottom and sprinkle a few on top.

Pour into buttered baking dish (8 x 10 x 3 inches) and bake at 375° for 45 minutes. Serve warm with vanilla ice cream.  Top with whiskey sauce.

SWEET CREAM SAUCE

2 cups heavy cream
1 1/2 cups sugar
8 egg yolks (whites discarded)
1 tsp vanilla extract

Place cream and 3/4 cup sugar in pot. Mix well and heat until it starts to boil.

Place egg yolks, remaining sugar and vanilla in separate bowl.  Mix until well blended.

Whisk simmering cream into egg mixture and mix well.

Transfer mixture into double boiler for 8-12 minutes, stirring constantly.

Pass through strainer and cool.

WHISKEY SAUCE

2 cups Sweet Cream Sauce
3 tbs Jack Daniel’s

Measure out sweet cream and Jack Daniel’s and whip together well.  Refrigerate.

Makes 4 Servings

Source: Ruth’s Chris Steak House
Until Next Time… Be Well!

Kind Regards,

Ron

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