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Food & Dining // Heart-y Chef
Diana Helfand

A Savory Shrimp Fave From Ruth’s Chris

Jay Kaneshiro’s first position at Ruth’s Chris Steak House was busboy. Today, he is vice president of Desert Island Restaurants in Hawaii, overseeing operations for five Ruth’s Chris Steak House and two Romano’s Macaroni Grill Hawaii restaurants.

Born and raised on Oahu, Jay also has worked at Villa Paradiso and Ryan’s Grill. When not working, he enjoys spending time with his family.

Jay and the Ruth’s Chris team will introduce their Ruth’s Classics Menu this fall, which will feature soup or salad, entrée, side dish and dessert. One of the entrees featured will be Ruth’s Chris famous filet and shrimp. While steak is the main attraction, there is something for every taste, so diners also can enjoy fresh island fish and seafood, lamb and pork specialties, as well as classic appetizers, fresh salads, side dishes and homemade desserts.

Jay was kind enough to share Ruth’s Chris’s signature Barbecued Shrimp recipe with MidWeek readers just in time for Labor Day weekend!

For more information, visit ruthschrishawaii.com.

Shrimp are low in fat and calories, and a good protein source. They also contain heart-healthy omega-3 fatty acids. Although they contain cholesterol, they can be a healthy addition to the diet, if eaten in moderation. They are an excellent source of the amino acid tryptophan, and are a good source of vitamin B12 and selenium.

Along with steak, Ruth's Chris also offers fresh seafood, including Barbecue Shrimp. PHOTO COURTESY RUTH'S CHRIS STEAK HOUSE

Along with steak, Ruth’s Chris also offers fresh seafood, including Barbecue Shrimp. PHOTO COURTESY RUTH’S CHRIS STEAK HOUSE

RUTH’S CHRIS BARBECUE SHRIMP

* 20 16/20-count jumbo shrimp, peeled and de-veined

* 1 tablespoon canola oil

* 1 tablespoon plus 5 teaspoons chopped green onions

* 4 tablespoons dry white wine

* 1 teaspoon fresh, chopped garlic

* 4 tablespoons Lea & Perrins Worcestershire sauce

* 1 teaspoon Tabasco sauce

* 1/2 teaspoon cayenne pepper

* 1/2 teaspoon paprika

* 8 ounces salted butter

(Note: This is how it is made at the restaurant. For lower fat and cholesterol, use less butter, or use a good no-transfat margarine such as Smart Balance, or a mixture of butter and margarine to your taste.)

Wash shrimp under water; peel off shells and discard. Devein the shrimp with a paring knife and then wash under water. Place shrimp on a sheet tray and refrigerate. Heat a large cast iron skillet on a burner or grill on high heat. Add oil to coat pan and cook shrimp until just done (you may have to do these in batches if you don’t have a large skillet). 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 and paprika. Shake the pan well. Cook for one minute. Reduce the heat to low.

Cut butter into small chunks and slowly add to pan, shaking fast to melt butter. Continue to add butter and shake until butter is melted. Return shrimp to pan and toss well to coat with butter and to heat through.

To serve: Place five shrimp on a small serving plate with a deep edge. Ladle barbecue butter over them. Repeat with other plates, and sprinkle each plate with 1 teaspoon chopped green onions. Serve right away.

Makes five servings.

For chopped garlic: Peel fresh garlic cloves and roughly chop.

For green onions: Wash under water, shake off moisture and cut into 1/16-inch pieces, using the green part only.

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