Ruth's Chris Copycat BBQ Shrimp

• Gluten free

• Seafood

  • 20 Shrimp, large

• Produce

  • 1 large clove Garlic, Roasted
  • 2 tsp Garlic
  • 3 tbsp Green onions
  • 2 Potatoes, medium to large

• Condiments

  • 1/2 tsp Tabasco sauce
  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 1/4 tsp Cayenne
  • 1/4 tsp Paprika
  • 2 Salt

• Dairy

  • 4 tbsp Butter
  • 4 oz Butter
  • 1/4 cup Milk

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on noshingwiththenolands.com

Description

Ingredients

• 2 medium to large potatoes
• 2 Tbsp. butter
• ¼ cup milk
• 1 large clove roasted garlic
• Salt to taste
• 20 large shrimp, peeled and deveined, tails left on
• 2 Tbsp. butter
• 3 Tbsp. green onions, chopped plus more cut on the bias for garnish
• ¼ cup white wine
• 2 tsp. chopped garlic
• 2 Tbsp. Worcestershire Sauce
• ½ tsp. Tabasco sauce
• ¼ tsp. cayenne
• ¼ tsp. paprika
• 4 oz. butter
• Salt to taste

Directions

• Boil and mash potatoes. Add in the butter, milk, garlic and salt. Set aside, keeping warm.
• In a large cast iron pan over medium-high heat add the 2 Tbsp. butter and then the shrimp, cook until the shrimp is just done, stirring frequently. You may want to cook them in batches if you dont have a large pan. Remove shrimp and set aside.
• Cook the green onions in the remaining butter for 1 minute, then add the wine and let simmer. Reduce by half, turn the heat to low and then add in the garlic, Worcestershire, Tabasco, cayenne pepper, paprika and salt. Cook for 1-2 min. Add in the butter in cubes slowly and stir after each addition to melt. Add the shrimp back in and toss to coat and heat through. Serve with roasted garlic mashed potatoes.