Ruth’s Chris Creole-Style Barbecue Shrimp is not your typical barbecue dish—there’s no grill, no sauce thickened with sugar, and absolutely no restraint. This legendary New Orleans–inspired recipe is all about bold spice, rich butter, and shrimp cooked shell-on so every bite is drenched in flavor. It’s messy, indulgent, and completely unforgettable.
What makes this dish iconic is the sauce. Melted butter forms the luxurious base, while Worcestershire sauce, Creole seasoning, black pepper, and cayenne create a deeply savory, pepper-forward heat that builds with every bite. The sauce doesn’t thicken—it floods the pan, soaking into the shrimp and begging to be sopped up with bread.
Cooking the shrimp in their shells is essential. The shells protect the meat, keeping it juicy, while also infusing the sauce with briny depth. As the shrimp simmer briefly in the spiced butter, they absorb flavor fast, staying tender and perfectly cooked.
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This is a dish meant to be served immediately, straight from the skillet, with plenty of napkins and even more bread. It’s bold, dramatic, and pure steakhouse decadence—exactly the way Ruth’s Chris serves it.
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients :
- 2 lbs large shrimp, shell-on, deveined (heads removed)
- 1 cup unsalted butter
- 1/4 cup Worcestershire sauce
- 2 tbsp olive oil
- 1 tbsp Creole seasoning
- 1 tbsp coarse black pepper
- 1 tsp smoked paprika
- 1/2 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
Instructions:
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