Copycat Ruth Chris Shrimp

This lightly fried shrimp is covered in a light spicy cream sauce and it is divine! The pickled vegetables pair with it perfectly. I have been working to figure out how to make their Happy Hour Shrimp for so long - and these are darn close! Make this as an appetizer OR have it as your dinner - we do all the time!

Ingredients: (yield 4 but easily customizable)

Pickling Vegetables:

• 1 red pepper thinly sliced

• 1 small red onion thinly sliced

• 1 cucumber cut in half lengthwise – deseeded with a spoon then cut to make them look like half-moons

• 1 cup of water

• 1/3 vinegar (I used white)

• 2 tablespoons sugar

• 2 teaspoons salt

Directions for pickling: Add everything to a bowl, stir and let sit – make sure the veggies are submerged. If not add a little more water or stir every so often. Let this sit for at least an hour in the fridge.

Shrimp Spicy Sauce:

• 1 cup Mayo

• ¼ cup chili sauce (I use Heinz)

• ¼ teaspoon tabasco

• ½ teaspoon cayenne

• 1 tablespoon Sriracha

• Pinch salt and pepper

Directions for sauce: Add all ingredients to a bowl - mix - then keep in the fridge until use. I put in a mason jar - and if I make a lot, I will use again!

Shrimp: (I make about 8 per person) Sauce is enough for 4 people with 8 shrimp at a lightly coated saucy-ness level.

• Shrimp

• Cornstarch (enough to coat all shrimp -1 to 2 cups depending)

• Vegetable/Canola Oil

• Salt and Pepper to taste

• Paprika (add to cornstarch mixture)

• Garlic Powder (add to cornstarch mixture)

• Scallion for garnish

• Lemon (half a lemon squeezed for brightness)

Directions for Shrimp:

1. Leaving the tails on - butterfly and devein shrimp. The easiest way is to start at the tail and a cut away from you until the shrimp is split in half.

2. Depending on how many shrimps you do - pour a cup or two of cornstarch onto a plate or bowl - then add teaspoon salt, some cracked pepper, some paprika and some garlic powder and mix (I just eyeball this - maybe a teaspoon each)

3. Dredge the shrimp in the cornstarch mixture - tap off any excess.

4. To a pan – add a lining of the oil to the bottom of the pan (shrimp should not be fully submerged) on medium heat until glossy – add shrimp in batches (do not overcrowd)

– once the bottom of the shrimp is light brown, flip - then let the other side get lightly crisp. Remove the shrimps to a paper towel-lined plate and immediately salt a little.

5. Once all the shrimp are fried – get a large bowl and put all the shrimp in there along with the vertically sliced scallion. Add a little squeeze of lemon – then begin to add a few spoonful’s of sauce (not all at once it’s a lot of sauce) and have two spoons or tongs to toss to coat – until all shrimp are covered. Add the amount of saucey-ness to your preference. Cover with more scallion.

6. Serve with the pickled vegetables!

Enjoy!

Xoxo Chef Em