Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.




Shrimp Cocktail

Morton's Steakhouse Copycat Recipe

Cocktail Sauce:
1/2 cup horseradish
1 3/4 cup chili sauce
3/4 teaspoon Worcestershire sauce
3/4 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper, ground

2 lemons, halved
3 bay leaves
2 garlic cloves
1/4 cup white wine
8 peppercorns
24 large shrimp (21-25 count), deveined

Cocktail Sauce:  Place in the cheesecloth: 1/2 cup horseradish. Strain the horseradish in the sieve for 2-3 minutes, or until reduced to 1/4 cup. Squeeze the cheesecloth to extract all the liquid. In a small mixing bowl combine strained horseradish with the rest of the sauce ingredients and whisk until completely blended.Serve immediately or transfer to a covered storage container and refrigerate for 5-7 days. For best flavor, let the sauce sit in the refrigerator for at least 1 day.

Shrimp:  Fill a large saucepan with water and add the halved lemons, bay leaves, garlic cloves, white wine and peppercorns. Bring to boil over high heat, then reduce heat to medium and simmer for 30 minutes. Add the shrimp to the simmering water so they are completely immersed. Bring the water to boil and cook shrimp for 4-5 minutes if thawed and 8 minutes if frozen. Drain in a colander and cover with crushed ice to chill. Discard the lemon halves and bay leaves. If serving immediately, let the shrimp sit under the ice for 15-20 minutes. Otherwise, remove the shrimp from the ice and put the chilled shrimp in a container. Cover and refrigerate for 1-2 hours.

Notes:  Presentation is important with this dish to create a restaurant feeling at home so find some nice glasses from the bar to serve your shrimp in.

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