Ruth's Chris Steak House is an international chain of upscale restaurants. Various listings have placed Ruth's Chris among the best restaurants in the United States. The company runs Ruth's Chris Steak Houses in close to 70 locations, including four in Mexico and two in Taiwan. About half of the restaurants are run as franchises, and the company directly operates the others. Each restaurant has a unique decor, but all are similar in their menus, which feature corn fed Midwestern beef steaks. Though other dishes are on the menu, steaks account for almost 90 percent of sales. Ruth's Chris beef is dry aged in Chicago and then shipped twice weekly in large cuts to the restaurants. The steaks are cut into smaller portions at each restaurant, and cooked by a special process using a broiler heated to about 1,800 degrees Fahrenheit. This cooking method is consistent throughout the chain. The company is privately held by founder Ruth Fertel and her two sons.




Barbecued Shrimp

Ruth Chris Steakhouse Copycat Recipe

Serves 4

1/4 teaspoon paprika
1 tablespoons chopped green onions
1/4 teaspoon cayenne pepper
15 each 16/20 shrimp (peeled and deveined)
8 oz salted butter
3/4 oz canola oil
1 1/2 oz dry white wine
1 teaspoon fresh chopped garlic
3 tablespoons Worcestershire Sauce
3/4 teaspoon Tabasco Sauce

Wash shrimp under water and then peel the shells and discard. Devein the shrimp with a paring knife and then wash under water. Repeat until all shrimp are done, place on a sheet tray in the refrigerator.

Place a large cast-iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. Remove shrimp and set aside. Add green onions and cook for 1 minute. Add white wine and reduce the volume by half (any good dry white wine will work). When the wine is reduced by half, measure and add the chopped garlic, Worcestershire, Tabasco, cayenne pepper and paprika. Shake the pan well. Cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks with a knife and slowly add to pan, shaking fast to melt butter. Continue to add butter until it is all added and shake until butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and to heat through.

At Ruth's Chris Steakhouse you can also get your BBQ shrimp served over a bed of garlic mashed potatoes. (See sidebar for potato recipe.)

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