Alexander Sauce Recipes

COPYCAT PAPPADEAUX'S ALEXANDER SAUCE

Steps:

• Melt 3 tablespoons of the butter in a large saucepan. Add the onion and cook until soft. Stir in the flour and cook about 2 minutes, stirring constantly. Slowly pour in the clam juice and cream. Season with salt, pepper and cayenne. Cook, stirring, about 3 minutes. In another saucepan, melt the remaining 3 tablespoons butter. Add the shrimp and cook about 2 minutes. Add the crabmeat and cook about 1 minute. Stir into cream mixture.

MORTON'S STEAKHOUSE SHRIMP ALEXANDER

Steps:

• Preheat oven to 500.
• Combine breadcrumbs, shallots, parsley, and garlic. You may wish to add some salt and pepper to taste.
• Peel, devein, and butterfly shrimp.
• Dip shrimp in butter (butter should be warm, not hot) then in breadcrumb mixture, and
• Place shrimp in a baking dish or oven-proof pan with sides. Pour remaining butter into the pan so the shrimp can cook in the butter.
• Bake shrimp at 500 degrees for 5 minutes or until done and the breading is lightly browned.
• 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 add in 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.

ALEXANDER SAUCE

Steps:

• Melt 3 tablespoons of the butter in a large saucepan. Add the onion and cook until soft. Stir in the flour and cook about 2 minutes, stirring constantly. Slowly pour in the clam juice and cream. Season with salt, pepper and cayenne. Cook, stirring, about 3 minutes.
• In another saucepan, melt the remaining 3 tablespoons butter. Add the shrimp and cook about 2 minutes. Add the crabmeat and cook about 1 minute. Stir into cream mixture.

ISKENDER KEBAB

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange pita bread on a baking sheet, and lightly toast in the oven. Cut pita bread into bite-size pieces, and keep warm.
• Heat the olive oil in a skillet over medium heat. Stir in the chicken, onion, and garlic, and cook until chicken juices run clear. Mix in tomato puree. Season with cumin, salt, and pepper. Continue cooking 10 minutes.
• Arrange pita pieces in a serving dish. Drizzle with butter, and top with the chicken mixture. Garnish with yogurt and parsley to serve.

SHRIMP ALEXANDER, MORTON'S OF CHICAGO RECIPE - (4.6/5)

Steps:

• 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.