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.
Morton's the Steakhouse Restaurant Recipe
Serves 2 as an Entree or 6 as an Appetizer
2 large red bell peppers
1 1/2 cups warm Beurre Blanc
vegetable oil cooking spray
12 large (21-25 count) shrimp, deveined, shells reserved
chopped fresh parsley, for serving
Preheat the broiler. submerge 6 wooden skewers in a shallow dish of cold water to soak for at least 30 minutes.
Char the peppers under the hot broiler until they blister and are blackened on all sides. Rotate them as they cook to char evenly. Remove the peppers from the heat and transfer them to a plastic or paper bag. Close the bag and let the peppers steam for about 5 minutes. rub the blackened skin from the peppers. Hold them under cold, running water and rub any burned pieces from the vegetables, if necessary. Make a slit along 1 side of the peppers, lay them on a work surfave, and scrape out the seed and membrane. Remove and discard the stems. Cut the pepper into several pieces, transfer to a broiler safe dish, and reheat just until warm.
Lightly sray a broiler pan with cooking spray. Tread 2 or 3 shrimp on each skewer and lay them on the pan. Cook about 4 inches from the heat for about 2 minutes on each side or until the shrimp turn pink.
Spoon the sauce ontno each of 6 small plates or a single platter. Slide the shrimp from the skewers and put2 on each plate on top of the sauce (or put them all on top of the sauce on the platter.) Garnish with chopped parsley.