Shrimp Alexander, Morton's of Chicago
Fresh and delicious Shrimp Alexander with a homemade beurre blanc sauce served with a side of rice. Perfect for any special occasion.
- BEURRE BLANC SAUCE:
- 1 tablespoon butter
- 2 cups butter
- 2 tablespoons shallots, diced
- 1/2 cup white wine
- 1 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon lemon juice
- ALEXANDER BREAD CRUMBS:
- 2 cups bread crumbs
- 5 teaspoons garlic, diced
- 2 teaspoons shallots, minced
- 2 teaspoons parsley, chopped
- Salt and pepper to taste
- 3 tablespoons butter
- 6 jumbo shrimp
- 2 cups cooked rice
- 1/3 cup clarified butter, as required
- 1/2 lemon, for garnish
- 1 sprig parsley, for garnish
Preparation time 15mins
Cooking time 35mins
Make the Beurre Blanc Sauce:
Leave the 2 cups of butter at room temperature to soften.
Melt the 1 tablespoon butter in a skillet over medium heat. Saute the shallots in the melted butter until soft. Remove the shallots and set aside.
Add the wine to the skillet. Bring to a boil and let simmer until the liquid is reduced by three-quarters. Add the cream and let the liquid reduce by half. Lower the heat. Using a whisk, add the 2 cups of butter, a little at a time, making sure the mixture is well blended each time before adding more butter. Season with salt, pepper and lemon juice. Add the reserved shallots.
Any leftover sauce can be placed in ice cube trays and frozen. Wrap well, or vacuum seal and store in the freezer for 2 months.
Make the Alexander Bread Crumbs:
Mix all the bread crumb ingredients together until well blended. Set aside until ready to use.
Make the shrimp:
Preheat the oven to 500°F.
Melt the butter in a pie tin. Dip the shrimp in the melted butter, one at a time, letting the excess butter drain. Roll each buttered shrimp in the prepared crumbs, coating on all sides. You may have more bread crumbs than you need. Store excess in the refrigerator for up to a weejk. Drain the excess butter from the pie tin.
Place the breaded shrimp in the pie tin, vein side down, with the tail curled up. Drizzle clarified butter over the top. Bake the shrimp for approximately 4-5 minutes, until crisp outside and cooked through.
Mold the rice in the center of a plate. Ladle 1/3 cup of the beurre blanc sauce around the rice. Arrange the shrimp around the rice, with the tail end resting against the rice.
Garnish with lemon and parsley and serve.