Ruth's Chris Steak House is such a tongue-twister that one restaurant critic suggested it be used as a sobriety test: anyone who could say that name three times certainly couldn't be intoxicated.
The restaurant Ruth Fertel bought in 1965 was named "Chris Steak House," and she acquired the right to use that name as long as the restaurant remained in the original location. But after a fire forced her to move, she needed a new name. Adding her name to the logo seemed the simplest solution and "Ruth's Chris Steak House" was born. It has proven to be effective as people remember the name because it's so unusual. It has also had an additional benefit. . . people stopped calling her Chris.
Ruth's Chris Steak House is the nation's largest upscale restaurant company with 109 operations (United States, Puerto Rico, and internationally) selling over 17,000 steaks a day and grossing more than $250 million annually.
The San Antonio Express-News published this recipe, for one of Ruth's most popular appetizers, a while back.
Ruth's Chris Steakhouse's Barbecue Shrimp OrleansINGREDIENTS
Barbeque Butter
1 pound Butter
2 teaspoons Black Pepper
1/4 teaspoon Cayenne Pepper
1 1/2 teaspoon Paprika
1 teaspoon Salt
1/2 teaspoon whole dried Rosemary Leaves (measured, then finely chopped)
2 ounces (1/4 cup) Garlic, finely chopped
2 teaspoons Worcestershire Sauce
1 teaspoon Tabasco Sauce
1 1/2 teaspoons Water
For Shrimp
1 tablespoon plus 1 teaspoon Olive Oil
1 pound (16-20 count), cleaned, peeled and deveined shrimp
1/4 cup chopped Green Onions
1/2 cup dry White Wine
Sourdough Bread, for serving
DIRECTIONS
For Barbecue Butter:
1. Soften butter at room temperature to 70-80 degrees.
2. Place butter, pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water into mixing bowl.
3. Whip on high speed 3 minutes or until thoroughly blended.
4. Refrigerate to 40 degrees.
For the Shrimp:
This will use 1 cup of the butter; reserve extra for another use (Like what??? Mark)
Makes about 2 1/2 cups
1. Pour olive oil in a hot sauté pan.
2. Add shrimp to the sauté pan and cook on one side for 1-2 minutes. (Don't crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.)
3. Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes.
4. Add white wine and cook until reduced to 1/4 cup.
5. Stir in 1 cup cold Barbecue Butter, reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp.
6. Serve immediately in a bowl preheated to 160 degrees.
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