Ruth’s Chris Blackened Shrimp with Cajun Butter Sauce

Instructions:

1. Pat the shrimp completely dry and toss with olive oil, smoked paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and black pepper until evenly coated.
2. Heat a cast-iron skillet over high heat until very hot.
3. Add the shrimp in a single layer and cook for 1–2 minutes per side, until blackened and just cooked through. Remove shrimp and set aside.
4. Reduce the heat to medium. In the same skillet, melt the butter.
5. Add the garlic and cook for about 30 seconds, until fragrant.
6. Stir in the Cajun seasoning and lemon juice.
7. Return the shrimp to the skillet and toss to coat thoroughly in the Cajun butter sauce.
8. Remove from heat, garnish with fresh parsley, and serve immediately.

Variations

• Add a splash of white wine to the butter sauce for extra depth.
• Use blackened seasoning instead of Cajun for a more traditional crust.
• Serve over creamy grits or pasta for a heartier dish.
• Finish with grated Parmesan for a rich twist.

Tips

• Make sure the skillet is very hot to achieve proper blackening.
• Do not overcrowd the pan; cook shrimp in batches if needed.
• Shrimp cook quickly, so remove them as soon as they turn opaque.
• Serve immediately for the best texture and flavor.