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 Alexander

Morton's Steakhouse Copycat Recipe

Serves 2

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 beurre blank sauce
1/3 cup Alexander bread crumbs, as required
1/3 cup clarified butter, as required
1/2 lemon, for garnish
1 sprig parsley, for garnish

For 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.

For The Alexander Bread Crumbs: Mix all the bread crumb ingredients together until well blended. Set aside until ready to use.

For The Shrimp: Preheat the oven to 500 degrees. 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. 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.

To Serve: Mold the rice in the center of a plate. Ladle 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.

Notes: Any leftover sauce can be placed in ice cube trays and frozen. Wrap well and store in the freezer for 2 months.
New York Peppercorn Steak

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