Spicy Shrimp – This Ruth’s chris copycat shrimp is the best appetizer, featuring tender shrimp in a flavorful spicy sauce, is a favorite for seafood lovers.
Why You’ll Love This Recipe
- Easy to make at home: With simple ingredients, you can recreate this classic Ruth’s Chris dish.
- Packed with flavor: The perfect balance of heat, tanginess, and richness that elevates the shrimp.
- Versatile: Serve it as an appetizer, on top of pasta, or with a side of veggies for a full meal.
Tips & Tricks for Perfect Spicy Shrimp
Deglaze with wine: Don’t skip the wine! It adds depth to the sauce and helps lift all those delicious bits from the bottom of the pan.
Use fresh garlic: The aromatic quality of fresh garlic makes a difference compared to jarred versions.
Adjust the heat: Love more spice? Add extra cayenne pepper or hot sauce. For a milder version, reduce the cayenne and opt for a milder hot sauce.
Recipe Variations
Want to get creative with this spicy shrimp recipe? Here are some fun variations you can try:
- Creamy Spicy Shrimp: Add 1/4 cup of heavy cream to the sauce to make it rich and creamy.
- Spicy Shrimp Pasta: Toss the shrimp and sauce with your favorite pasta, like linguine or fettuccine, for a restaurant-worthy meal.
- Spicy Cajun Shrimp: Swap the paprika and cayenne for Cajun seasoning for a Southern-inspired twist.
- Grilled Spicy Shrimp: Marinate the shrimp in the sauce for 30 minutes and grill them instead of sautéing for a smoky, charred flavor.
How to Serve Spicy Shrimp
This Ruth’s Chris Spicy Shrimp copycat is versatile and can be served in various ways:
- As an appetizer: Serve them on their own with toothpicks for dipping into the sauce.
- Over rice: Pair the shrimp with fluffy rice to soak up all the delicious sauce.
- With veggies: A side of sautéed spinach, roasted asparagus, or steamed broccoli complements the flavors.
- On a salad: Add the shrimp on top of a fresh salad with mixed greens, avocado, and a citrus vinaigrette for a light, refreshing meal.
Pro Tip: Serve the shrimp with warm crusty bread to mop up every drop of the spicy sauce!
How to Store and Reheat
- Storage: Store any leftover shrimp and sauce in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat the shrimp in a skillet over medium-low heat, adding a splash of chicken broth or water to loosen the sauce. Be careful not to overcook the shrimp while reheating to avoid them becoming rubbery.
- Freezing: I don’t recommend freezing this dish as the texture of shrimp can become rubbery once thawed, and the sauce may separate.
Recipe FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat them dry before cooking for the best results.
How can I make the dish less spicy?
You can reduce the amount of cayenne pepper or use a milder hot sauce. You can also add more butter or cream to mellow the heat.
What can I substitute for white wine?
If you don’t have white wine on hand or prefer not to cook with alcohol, you can use extra chicken broth with a squeeze of lemon for acidity.
Can I make this recipe dairy-free?
Yes! Substitute the butter with a vegan alternative or more olive oil to keep the dish dairy-free.
Spicy Shrimp (Ruth's Chris Copycat)
Spicy Shrimp - This Ruth's chris copycat shrimp is the best appetizer, featuring tender shrimp in a flavorful spicy sauce, is a favorite for seafood lovers.
Ingredients
For the Butter Sauce:
- 1 pound butter (recipe uses half, save the rest)
- 2 tsp black pepper
- 1 tsp salt
- 1 tbsp fresh rosemary, minced
- 1 tsp cayenne pepper
- 2 oz garlic (about 12 cloves), finely minced
- 1 tsp Tabasco sauce
- 1 tbsp dried tarragon
- 2 tsp water
- 2 tsp Worcestershire sauce
For the Shrimp:
- 1 tbsp olive oil
- ¼ cup green onion, finely minced
- ½ cup white wine
- 2 pounds large shrimp, cleaned and deveined
Other Ingredients:
- Fresh tarragon sprigs, minced
- Rosemary sprigs
- Sourdough baguette, sliced into triangles and toasted
Instructions
Butter Sauce
- Soften the butter to room temperature.
- In a mixing bowl, combine butter with black pepper, salt, rosemary, cayenne, garlic, Tabasco, tarragon, water, and Worcestershire sauce. Whip together for about 3 minutes until smooth and fully blended.
- Shape the butter into two logs, wrap in parchment paper, and freeze for at least an hour. (This can be done ahead of time. You'll only need one log for this recipe; save the second for later.)
Shrimp
- Sauté the shrimp: Heat olive oil in a hot sauté pan. Add the shrimp in a single layer and cook for 1-2 minutes on one side. Avoid overcrowding—cook in batches if needed. Flip the shrimp, reduce heat to medium, and add the green onion. Cook for 2 more minutes, then remove the shrimp from the pan.
- Make the sauce: In the same pan, pour in the white wine and cook until reduced to about ¼ cup. Stir in one butter log until it melts completely.
- Finish the shrimp: Add the shrimp back into the pan and cook on low heat until they're cooked through.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 607Total Fat 50gSaturated Fat 30gTrans Fat 2gUnsaturated Fat 16gCholesterol 361mgSodium 1810mgCarbohydrates 10gFiber 1gSugar 1gProtein 28g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Conclusion
This Ruth’s Chris Spicy Shrimp copycat recipe brings the iconic steakhouse dish right to your kitchen. With bold flavors, a touch of heat, and a mouthwatering sauce, it’s sure to be a hit with family and friends. Whether you serve it as an appetizer or the main course, this dish will have everyone asking for seconds.
Check my other shrimp recipes:
