You don’t even need a grill to make these succulent barbecued shrimp. Chef Marcus Stolpp from Ruth’s Chris Steakhouse is in the kitchen to show you how easy (and yummy!) this dish is to make.
>> welcome back. this dish sounds perfect for the summertime. we’re making barbecued shrimp. here from ruth’s chris steakect house, we have chef, thank you for coming in. >> thank you for having us. >> you don’t need a barbecue. at the s restaurant you don’t use a barbecue. >> no something you can put onto the grill and give it the — cue grill. we use a compound butter that gives it its name. first we have a half ounce of canola oil. get that nice and hot so you can get a good golden sear on the 1620 shrimp. the dish actually calls for 5 of these shrimp. >> the recipe online is for a larger batch. >> what is 16-20. >>. >> it means you get 16-20 shrimp per pound. >> usually how they gauge the size of shrimp. >> you can get those in the freezer — >> absolutely.e cash and carry is a great place. >> we want to get the different this garnish, you’ll see at the end of the dish, when the shri
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