Thursday, February 17, 2011

Ruth's Chris Steak House bbq Shrimp...

in keeping with the new orleons flavor of many of the ruth's chris dishes, this bbq shrimp is actually Cajun-style broiled shrimp with a little kick to it.

5 to 6 uncooked shrimp
1/4 cup melted butter
1 tbs louisiana hot sauce { frank's }
2 cloves garlic
1/2 tsp ground black pepper
1/2 tsp chopped fresh parsley
pinch dried rosemary
lemon wedges

400 degree oven
devein shrimp
combine all ingredients
pour over shrimp and bake for 6 to 8 minutes.
then immediately broil for 2 to 4 minutes.
squeeze lemon juice over shrimp and serve.

Green Chile Paste (Zhough)

4 ounces fresh green or red chiles [see comments above]
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1 teaspoon caraway seeds
1/2 teaspoon ground cardamom
1/2 cup coarsely chopped parsley
1/2 cup coarsely chopped cilantro
4 garlic cloves, peeled and chopped
olive oil to moisten
pinch sea salt

1. Remove the seeds and veins from the chiles, chop by hand or in a food processor and set aside. (If using food processor, stand back—the volatile oils can be irritating.)

2. Crush the peppercorns and spices in a mortar. Add the chopped chile, parsley, cilantro, and garlic and continue to work to make a smooth paste. Add oil to moisten—the zhough should have a paste-like consistency—and a pinch of salt. Keep refrigerated and use within a few days.

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