It was announced that Drago’s is opening a restaurant in Jackson Mississippi. That puts them 3 hours closer for me to enjoy.
This is a signature dish at the Drago’s in Metairie and the Hilton New Orleans Riverside. It’s named after one of the original cooks at the restaurant, the late “Mama Ruth” Jenkins. The New Orleans bordelaise sauce is made in the microwave.
Drago’s Shrimp Ruth
8 large Louisiana Shrimp (10/15 count) 2 to 3 large ripe Tomatoes ½ cup grated Parmesan or Parmesan/Romano combination 1 tablespoon McCormick Italian Seasoning ½ cup Olive Oil 4 tablespoons chopped Garlic 2 tablespoons fresh chopped curly Parsley Optional for serving: 4 portions cooked Angel Hair Pasta Peel most of the shell from the shrimp leaving just the end at the tail. Lightly salt and pepper them, and cook over medium heat for 2 to 3 minutes on a lightly oiled griddle or saute pan until done. Set aside. Slice the tomatoes into eight ¼- to ½-inch slices. Place them in a round casserole dish or on a lightly oiled baking sheet. Coat top side of each tomato slice with a heavy portion of Parmesan and Romano cheeses. Sprinkle McCormick Italian Seasoning on top of the cheese. Bake at 450 degrees for about 3 to 5 minutes, until lightly browned. Combine the olive oil, garlic and parsley in a microwave proof bowl to make a New Orleans bordelaise sauce. Heat in microwave for 30 to 60 seconds, and set aside. Arrange four slices of tomato on a plate or, if you prefer, over a pile of freshly cooked angel hair pasta. Place cooked shrimp on top of the tomatoes, then top whole dish with a few tablespoons of the Bordelaise Sauce. Serve immediately.