Morton’s Steakhouse Shrimp Alexander is one of their most popular appetizers. At home, you can turn this dish into a main dish if you like. Amaze your family by making one of the most requested shrimp appetizers at his famous steakhouse.
Morton’s Steakhouse Shrimp Alexander
Morton’s steakhouse is a fine steakhouse that is great to go to for special occasions. I thoroughly enjoy every visit to Morton’s. Amazing food and service that is beyond on-point. We don’t eat this way every week, but I feel like we get our money’s worth here. With its dimmed lights, tuxedoed waiters, and a wide array of wines, Morton’s is one of my top three steakhouses.
Jumbo Shrimp Alexander served with beurre blanc sauce is one of Morton’s most popular appetizers. Now, you don’t have to wait for a special occasion – you can make every occasion special at home with this recipe. Shrimp are dipped in melted butter then coated with a mixture of breadcrumbs, garlic, shallots, and parsley. You can enjoy this special shrimp dish anytime. You can make it as an appetizer or serve it with a side of pasta and a salad.
This shrimp is an extraordinary oven-fried shrimp appetizer. What makes it so special is the unique breading. The combination of tastes in every crispy, crunchy bite is just heavenly. One of Morton’s executive chefs demonstrates how to make their Jumbo Shrimp Alexander with beurre blanc sauce in this video.
Breaded Shrimp requires simple ingredients
This easy oven-baked shrimp recipe is very unique because a lot of aromatic ingredients are added to the breading, so the shrimp tastes even better. Many recipes for breaded shrimp don’t have these extras. I know with one bite, you will fall in love with this tasty shrimp dish! You will need:
- Fresh parsley
How to Make Homemade Breadcrumbs
Nothing is more frustrating than needing just a quarter cup of breadcrumbs for a whole recipe (especially when making meatballs – most recipes call for less than a cup). Do you often find yourself in a minor dilemma over breadcrumbs? Do you rush out to the store to buy them? Do you skip them altogether? However, did you know that instead of having a carton of store-bought breadcrumbs taking up room in your pantry, you can make just enough breadcrumbs at home in a flash? Or you can choose to make a big batch and store them. Click here to read about the easy way to make homemade breadcrumbs. Also, check out >copykat’s recipe for homemade breadcrumbs.
Do you love shrimp? Try these copycat shrimp recipes.
Outback Steakhouse Queensland Chicken and Shrimp Pasta
Henry’s End Restaurant Shrimp with Basil-Garlic Butter
Shrimp Scampi you can make this easily in the microwave, have a filling dinner in just a few minutes.
And here’s a link to thirty shrimp appetizers – why not try every one?
Before you go, be sure to drop me a comment down below on what your favorite shrimp appetizer is!
Morton’s Steakhouse Shrimp Alexander
- 4 ounces melted butter
- 1 pound jumbo shrimp (8-12) to the pound
- 1 cup plain breadcrumbs
- 3 teaspoons finely minced shallots
- 2 teaspoons finely chopped parsley
- 1 1/2 tablespoons finely chopped fresh garlic
- salt and pepper to taste
Buerre Blanc Sauce
- 3 tablespoons finely minced shallots
- 1/2 cup dry white wine inexpensive chardonnay is fine
- 8 ounces unsalted butter
- 1 - 2 tablespoons lemon juice
- 1/4 teaspoon salt
- Preheat oven to 500.
- Combine breadcrumbs, shallots, parsley, and garlic. You may wish to add some salt and pepper to taste.
- Shell, devein, and butterfly shrimp.
- Dip shrimp in butter (butter should be warm, not hot) then in breadcrumb mixture, and place shrimp on a small pan with sides. Pour remaining butter into the pan so the shrimp can cook in the butter.
- 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 addin 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.
Recipe Tips for the Cook
- You can use smaller shrimp if desired
- You can skip the beurre blanc sauce, and serve with a homemade tartar sauce if desired.
- This recipe can be prepared in your air fryer.