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Morton’s Steakhouse Shrimp Alexander
5 from 15 votes

Morton’s Steakhouse Shrimp Alexander

Morton's Steakhouse Shrimp Alexander features jumbo butterfly shrimp coated with a flavorful breadcrumb mixture of shallots, parsley, and fresh garlic, baked in melted butter. It is served with a classic beurre blanc sauce made from white wine, lemon juice, shallots, and butter. This dish balances crispy shrimp with a rich, silky sauce, offering a combination of textures and subtle citrus notes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 864 kcal
Course: Appetizer
Cuisine: American

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
  • black pepper to taste
  • salt 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
    Cup of Yum
  1. Preheat oven to 500.
  2. Combine breadcrumbs, shallots, parsley, and garlic. You may wish to add some salt and pepper to taste.
  3. Peel, devein, and butterfly shrimp.
  4. Dip shrimp in butter (butter should be warm, not hot) then in breadcrumb mixture, and
  5. 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.
  6. Bake shrimp at 500 degrees for 5 minutes or until done and the breading is lightly browned.
Buerre Blanc
  1. Place wine, lemon juice, and shallots into a small pan. Heat over medium heat.
  2. 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.
  3. Stir the sauce continually, adding in more butter only after the last addition has melted and the sauce has thickened.
  4. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 864

% 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.