Ruth's Chris Steak House Barbecued Shrimp copycat recipe by Todd Wilbur
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Ruth's Chris Steak House Barbecued Shrimp

Score: 5.00. Votes: 3
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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 thought 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. 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-style broiled shrimp with a little kick to it.

Try more of my Ruth's Chris copycat recipes here. 

Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • 5 to 6 large uncooked shrimp
  • 1/4 cup (1/2 stick) butter, melted
  • ...

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Average rating:

Score: 5.00. Votes: 3
Rating of votes (3)
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Barbara Doria
Feb 22, 2011, 22:00

These were awesome, an so easy to make. What a wonderful recipe.

Angie Bollinger
Feb 17, 2011, 22:00

This recipe was easy to make, & didn't take long either which is a plus. Would recommend either getting XL shrimp or making more than 6 at a time they are addictive. They have a little kick but nothing major the sauce is spot on to the restaurants version.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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