Ruth's Chris shares a recipe for Sauteed Shrimp
1 Each Toast Point
½ Ounce (v) Ladle Canola Oil
5 Each 16/20 Shrimp
1 Teaspoon Sliced Green Onions
1 Ounce White Wine
2 tablespoons Seasoned Butter
1 Teaspoon Sliced Green Onions
TO COOK
Place sauté pan on burner and heat
Ladle oil into pan, heat.
Add shrimp to oil in sauté pan and cook on one side for one minute. Reduce heat and turn shrimp over and shake pan well.
Add green onions, toss well and cook for one minute.
Pour on the white wine.
Reduce the volume of the wine to 1/2.
Add butter and heat to a simmer while stirring to coat shrimp with sauce.
Remove pan from heat.
Shrimp Butter Ingredients
1 Pounds Butter, Salted
2 Ounces Chopped Garlic
1/8 Teaspoon Cayenne Pepper
1 Teaspoons
1/4 Tablespoons Paprika
1/4Tablespoons Salt
1/4 Ounces (v) Lea & Perrins Worcestershire Sauce
1/8 Ounce (v) Tabasco Sauce
1/8 Tablespoons Water
Process:
Mix all ingredients
For more information, go to:
http://www.ruthschris.com/.
