A Steak House Favorite From The Sea
Wednesday - December 16, 2009
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In 1965, Ruth Fertel mortgaged her home to buy Chris Steak House, a little steak house in New Orleans. After investing her life savings, she proudly added her name to the original. That’s how the uniquely named Ruth’s Chris Steak House was born, and still serves the finest corn-fed Midwestern beef available, broiled in 1,800-degree ovens designed by Ruth herself.
A kamaaina favorite for the past 20 years, Ruth’s Chris Steak House is pleased to be giving back to its loyal fans. With the purchase of $100 in gift cards, you’ll receive an additional $10 gift voucher redeemable at all five locations islandwide, and for a limited time, spend $500 on your holiday event and receive a $50 dining certificate compliments of Ruth’s Chris.
Speaking of kamaaina, Emi Espinda, regional director of sales and special events for Desert Island Restaurants Hawaii, is a lifelong resident of Hawaii and a veteran of the hospitality industry. Espinda joined Randy Schoch’s team in 2007.
Espinda and the Ruth’s Chris Steak House Hawaii team welcome you to celebrate the holidays New Orleans-style.
For more information, call Ruth’s Chris Steak House in Restaurant Row at 599-3860 and Waikiki Beach Walk at 440-7910. If you are planning a trip to the Neighbor Islands, there also are locations at Lahaina Center, The Shops at Wailea and The Shops at Mauna Lani.
Ruth’s Chris would like to share its signature Barbecued Shrimp recipe with MidWeek readers. It’s a guest favorite!
RUTH’S CHRIS BARBECUED SHRIMP
* 20 (16/20-size) shrimp, peeled and deveined
* 1 tablespoon canola oil
* 1 tablespoon plus 5 teaspoons chopped green onions
* 2 ounces dry white wine
* 1 teaspoon fresh chopped garlic
* 4 tablespoons Lea & Perrins Worcestershire Sauce
* 1 teaspoon Tabasco
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon paprika
* 8 ounces salted butter (you may use less to taste)
Wash shrimp under water, then peel off the shells and discard. Devein the shrimp with a paring knife and then wash under water. Repeat until all shrimp are done. Place on a sheet tray and put in the refrigerator.
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.
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 1 minute. Reduce the heat to low.
Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.
Continue to add butter and shake until melted. Add shrimp back to pan and toss well to coat with butter and to heat through.
Place five shrimp on small serving plates with a deep edge and ladle barbecue butter over the top of the shrimp. Repeat with the other shrimp, sprinkle each plate with 1 teaspoon chopped green onions and serve right away.
NOTE: For chopped garlic, peel fresh garlic cloves and rough chop with a chef knife. For green onions, wash green onions under water, shake off and cut with a chef knife into 1/16-inch cuts, using the green part only.
(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)
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