NOLA Flavor: Ruth’s Chris Steak House Parts 1 & 2

If you thought all they had at Ruth’s Chris Steak House was beef, think again.  Today Chef Vernell Gibson shows off the recipe for BBQ shrimp — and for dessert, bread pudding.

They’re also helping Raintree Children and Family Services ‘Paint the Town Green’ on Thursday, March 20.  For information and a link to buy tickets to the annual gala, click here.

BREAD PUDDING

INGREDIENTS

Two 8-oz. loaves French bread, cut into ½ inch cubes, toasted
Milk 1 quart
Half-and-half 1 quart
Eggs, beaten 12
Sugar 2 ½ cups
Light brown sugar 1 cup
Sweet butter 2 sticks
Raisins 1 cup
Apple, peeled, cored, cut into ½ inch dice 1
Cinnamon 1tbs.
Nutmeg ¼ tsp.
Salt pinch
Vanilla extract 2 tbs.
Bourbon 2 tbs.
Vanilla ice cream as needed

1. Combine sugars and divide in half.
2. Add cinnamon, eggs, vanilla, bourbon and salt to ½ of the sugar.
3. In a saucepan, combine milk, half & half and butter with the other half of the sugar
and bring to a boil.
4. Whisk milk mixture into egg mixture, add raisins and apples.
Add bread cubes and let stand until soaked through to center.
5. Stir in a few raisins from the bottom and sprinkle a few on top.
6. Pour into buttered baking dish (10x13x3-inches) and bake at 375 degrees for 45
minutes.
7. Serve warm with vanilla ice cream.

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BBQ Shrimp

INGREDIENTS

16-20 Shrimp (peeled and deveined)
1 oz vol Canola Oil
1 TBL + 5 tsp Green Onions, chopped
2 oz volume Dry White Wine
1 tsp Fresh Chopped Garlic
4 TBL Worcestershire Sauce
1 tsp Tabasco Sauce
½ tsp Cayenne Pepper
½ tsp Paprika
8 oz (weight) Butter, salted

1. Wash shrimp under water and then peel the shells and discard. Deveined the shrimp with
a paring knife and then wash under water. Repeat until all shrimp are done, place on a
sheet tray and place in the refrigerator.
2. Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook
shrimp until they are just done, you may have to do these in batches if you do not have
large skillet. Remove shrimp and set aside.
3. Add green onions and cook for 1 minute.
4. Add white wine and reduce the volume by half. ( Any good dry white wine will work)
5. When the wine is reduced by half; measure and add the chopped garlic, Worcestershire,
Tabasco, Cayenne Pepper and Paprika. Shake the pan well. Cook for 1 minute. Reduce
the heat to low.
6. Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt
butter.
Continue to add butter until it all added and shake until butter is melted. Add shrimp back
to pan and toss well to coat shrimp with butter and to heat the shrimp.

Place 5 shrimp on small serving plates with a deep edge and ladle barbecued butter over
the top over the shrimp. Repeat with the other shrimp and sprinkle each plate with 1 tsp
of chopped green onions, serve right away.