Morton's Shrimp Alexander

By Lutie

I served these scrumptious morsels as an appetizer, at a sit down dinner party for 12. My quazi grand son (16 years old) ate them and had only one word. WOW. And that is just what they are.

Ingredients

• Prepared Breadcrumbs:
• 4 oz. butter or margarine
• 1 Prepared breadcrumbs (see below)
• 1 U-12 Louisiana Shrimp (large 12 per pound)
• 2 c. plain breadcrumbs or I like panko
• 2 tsp. finely minced shallots
• 2 tsp. chopped parsley
• 1 tbs. chopped fresh garlic
• 1 Salt and pepper

Details

Servings 4

Preparation

Step 1

In a small saucepan, melt 4 oz. of butter. The butter should be warm, not hot. Dip cleaned shrimp in warm butter one at a time. Let excess butter drain off, then pad buttered shrimp into prepared breadcrumbs (see recipe below).


Place breaded shrimp on baking sheet vein side down with the tail curled up. Place sheet in a 500-degree oven for approximately 4-5 minutes, until golden brown.


Serve with white wine butter sauce or any other light cream sauce. Beurre blanc sauce is best.


Mince shallots, chop garlic and parsley. In a mixing bowl, combine garlic, shallots, and parsley into plain breadcrumbs, being careful not to leave any lumps of garlic or shallots. Add salt and pepper to taste.