Wednesday, May 19, 2010

Shrimp Alexander with Beurre Blanc

Appetizer anyone?

Shrimp Alexander with Beurre Blanc

Excerpt from Morton Cookbook

This can be a main course, an appetizer, or finger food at a cocktail party, with or without the Beurre Blanc. When I went to Germany recently for my sister's birthday, I carried frozen shrimp in my suitcase so that I could make this for the party. Everyone loved it. Make sure the butter is warm when you dip the shrimp in it. Wine recommendation: Chardonnay, Chablis, or Pinot Grigio.

 Morton Cookbook

Serves 6

18 fresh large shrimp (8/11 count), shells on
1 cup warm Clarified Butter
1½ cups Alex's Bread Crumbs
1½ cups Beurre Blanc
3 lemons, halved, for garnish

1. Preheat the oven to 450°F.

2. Peel the shrimp as far as the tail; leave the tail shell intact. Devein the shrimp and rinse well. With a small, sharp knife, cut open the shrimp along the vein line approximately two-thirds of the way through the shrimp.

3. Put the warm melted butter in one shallow bowl or deep plate and the bread crumbs in another. (Glass pie plates also work well.) Dip a shrimp in the butter and let the butter drip off the shrimp. Dip the shrimp in the crumbs and press the crumbs on the shrimp so that it is completely coated. Put the shrimp on a cutting board, cut side down, and press slightly to flatten and form a base so that the shrimp can stand upright. Bring the tail over the shrimp and insert the point between the tail fins into the thick end of the shrimp. Repeat with the remaining shrimp.

4. As each shrimp is prepared, set it, cut side down, on a foil-lined baking sheet. Pour any remaining butter over the shrimp. Bake the shrimp for 12 to 13 minutes, or until cooked through and the bread crumbs are crisp and lightly brown.

5. Spoon ¼ cup of Beurre Blanc on each of six serving plates. Top with three shrimp and garnish each plate with a lemon half.

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