Ruth Chris New Orleans Shrimp (Mock Recipe)

2 doz large (16/20) shrimp, peeled and de-veined

1 oz canola oil

3  tbs chopped green onions 

2 oz dry white wine

1 tsp fresh chopped garlic

4 tbs Lea & Perrins Worcestershire Sauce

1 tsp Tabasco

1/2 tsp cayenne

1/2 tsp paprika

2 sticks butter

Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are almost done. It’s best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.

Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.

When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.

Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp.