Morton’s Steakhouse Shrimp Alexander
User Reviews
5
Morton’s Steakhouse Shrimp Alexander
Description
The shrimp are peeled, deveined, and butterflied before being coated first with warm melted butter and then with a seasoned breadcrumb mixture. Baking at a high temperature until the coating turns lightly browned produces a delicate crunch while keeping the shrimp tender inside.
The accompanying beurre blanc sauce is gently emulsified by slowly incorporating butter into a reduction of white wine, lemon juice, and minced shallots. This creates a pale yellow, velvety sauce with bright acidity from the lemon and wine that complements the richness of the butter and shrimp.
Though the beurre blanc is the traditional sauce for this dish, serving it with tartar sauce is an optional alternative. The recipe notes that smaller shrimp can be used and the dish adapted for an air fryer if desired. The combination of breaded shrimp and tangy sauce makes this suitable as an appetizer or main course.
Moisture control in the shrimp and butter temperature are key for a crisp coating without sogginess. The method ensures the shrimp are cooked through while maintaining a delicate texture under the breading.
Ingredients
Breaded Shrimp
- 4 ounces butter melted
- 1 pound Shrimp 8-12) to the pound, jumbo
- 1 cup plain breadcrumbs
- 3 teaspoons shallots finely minced
- 2 teaspoons parsley finely chopped
- 1 /2 garlic finely chopped, fresh, measured in tablespoons
- salt to taste
- black pepper to taste
Buerre Blanc Sauce
- 3 tablespoons shallots finely minced
- 1/2 cup white wine inexpensive chardonnay is fine, dry
- 8 ounces butter unsalted
- 1 - 2 tablespoons lemon juice
- 1/4 teaspoon salt
Instructions
Breaded Shrimp
- Preheat oven to 500.
- Combine breadcrumbs, shallots, parsley, and garlic. You may wish to add some salt and pepper to taste.
- Peel, devein, and butterfly shrimp.
- Dip shrimp in butter (butter should be warm, not hot) then in breadcrumb mixture, and
- Place shrimp in a baking dish or oven-proof pan with sides. Pour remaining butter into the pan so the shrimp can cook in the butter.
- Bake shrimp at 500 degrees for 5 minutes or until done and the breading is lightly browned.
Buerre Blanc
- Place wine, lemon juice, and shallots into a small pan. Heat over medium heat.
- When the wine has reduced to only a tablespoon, reduce the heat to the lowest setting on your stove. Start to add in small nobs of butter, stirring constantly until the butter melts.
- Stir the sauce continually, adding in more butter only after the last addition has melted and the sauce has thickened.
- The sauce will be done when the sauce has thickened and is a pale yellow. Do not allow the sauce to get too hot or it will break.
Notes
- You can use smaller shrimp if preferred; just adjust cooking time accordingly.
- The beurre blanc sauce can be replaced with homemade tartar sauce if desired.
- This recipe is adaptable for air fryer preparation for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 864 kcal
% Daily Value*
| Calories | 864kcal | 43% |
| Carbohydrates | 23g | 8% |
| Protein | 28g | 56% |
| Fat | 72g | 111% |
| Saturated Fat | 44g | 220% |
| Cholesterol | 469mg | 156% |
| Sodium | 1435mg | 60% |
| Potassium | 215mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2125IU | 43% |
| Vitamin C | 10mg | 11% |
| Calcium | 240mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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