Ruth’s Chris Creole-Style Barbecue Shrimp

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🦐🔥 Ruth’s Chris Creole-Style Barbecue Shrimp 🧈🌶️

Description

If you’ve ever had the legendary barbecue shrimp at Ruth’s Chris Steak House, you already know: this dish is pure New Orleans decadence. Despite the name, there’s no grill and no traditional barbecue sauce in sight. Instead, plump shell-on shrimp are bathed in a luxurious butter sauce loaded with black pepper, Creole spices, Worcestershire sauce, garlic, and lemon.

The result? A bold, messy, finger-licking experience that’s spicy, savory, and deeply satisfying. This is the kind of dish that demands extra napkins, crusty bread for dipping, and zero shame. It’s perfect for special occasions, date nights at home, or anytime you want restaurant-quality flavor in under 30 minutes.

Prep & Cook Info

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings

Ingredients

  • 2 lbs large shrimp, shell-on (heads off, deveined)

  • 1 cup unsalted butter

  • ¼ cup Worcestershire sauce

  • 2 tbsp olive oil

  • 1 tbsp Creole seasoning (Tony Chachere’s–style)

  • 1 tbsp coarse black pepper

  • 1 tsp smoked paprika

  • ½ tsp cayenne pepper (adjust to taste)

  • 4 cloves garlic, minced

  • 1 tbsp fresh lemon juice

  • Optional: 1 tsp dried oregano or thyme

  • Chopped parsley, for garnish

Why Shell-On Shrimp Matter

This dish depends on shell-on shrimp—and here’s why. The shells trap flavor, protect the shrimp from overcooking, and help create that iconic rich sauce. As the shrimp cook, their shells release natural sweetness into the butter, making the sauce deeper and more complex.

Yes, it’s messy. That’s part of the charm.

Directions

1. Prep the Shrimp

Rinse shrimp under cold water and pat dry. Make sure they’re fully deveined, even if purchased pre-cleaned. Set aside at room temperature while you prepare the sauce.

2. Build the Butter Sauce

In a large skillet or wide sauté pan over medium heat, melt the butter with the olive oil. Once melted, add the garlic and sauté for 30–45 seconds, just until fragrant—do not brown.

3. Season Generously

Stir in Worcestershire sauce, Creole seasoning, black pepper, smoked paprika, cayenne, and optional oregano or thyme. Let the sauce simmer gently for 2–3 minutes, allowing the spices to bloom and infuse the butter.

4. Add the Shrimp

Add shrimp in a single layer. Cook for 3–4 minutes per side, turning once, until shrimp are pink, opaque, and slightly curled. Spoon sauce over the shrimp continuously as they cook.

5. Finish with Lemon

Drizzle in fresh lemon juice, toss gently, and remove from heat immediately to avoid overcooking.

6. Garnish & Serve

Sprinkle with chopped parsley and serve hot—with lots of bread.

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