Ruth's Chris Steak House Barbecued Shrimp

By RJamoralin

In 1965, Ruth Fertel, divorced with two kids in their teens, was looking for a better way to support herself in her native New Orleans. Her job as a lab technician wasn't paying enough for her to send the kids to college, so she went to the classifieds to find something better. There she found a steakhouse for sale, and determined that this might be her ticket. She mortgaged her house to raise $18,000 (against the advice of her attorney) and purchased the restaurant, then called Chris Steak House. Ruth sold 35 steaks on opening day - not much for a restaurant that now sells 10,000 a day. but the restaurant would eventually become a big hit, and within the first year, Ruth was making more than twice her salary at the lab.

In keeping with the new Orleans flavor of many of the Ruth's Chris dishes, this barbecued shrimp is actually Cajun-stily broiled shrimp with a little kick to it.

By Todd Wilbur

Ingredients

• 5 to 6 large uncooked shrimp
• 1/4 cup (1/2 stick) butter, melted
• 1 tablespoon Louisiana hot sauce (Frank's Red Hot or Crystal are good)
• 2 cloves garlic, pressed
• 1/4 teaspoon salt
• 1/2 teaspoon coarsely ground or cracked black pepper
• 1/2 teaspoon finely chopped fresh parsley
• pinch dried rosemary
• lemon wedges

Details

Adapted from topsecretrecipes.com

Preparation

Step 1

1. Preheat the oven to 400 degrees F.

2. Shell and devein the shrimp.

3. In a small baking dish, combine the melted butter with the hot sauce, garlic, salt, cracked pepper, parsley, and rosemary. Stir.

4. Arrange the shrimp side by side in the baking dish with the sauce and bake for 6 to 8 minutes. Immediately broil the shrimp for 2 to 4 minutes or until the shrimp are done, but not chewy. Squeeze some lemon juice over the shrimp. Serve the shrimp sizzling hot in the baking dish.