Ever wondered about that fancy shrimp dish you spotted on steakhouse menus? Let me tell you all about Shrimp Alexander – a mouthwatering combination of succulent shrimp and rich creamy sauce that’s been making waves in fine dining establishments.
A Tale of Two Versions
What’s interesting is that there are actually two distinct styles of Shrimp Alexander that have evolved over time:
The Classic Steakhouse Version
- Jumbo shrimp coated in seasoned breadcrumbs
- Baked or pan-fried until golden brown
- Served with a decadent beurre blanc sauce
- Often presented as an appetizer
The Modern Stuffed Version
- Colossal shrimp stuffed with feta cheese or crabmeat
- Wrapped in smoky bacon
- Served over wilted garlic spinach
- Finished with a lemon butter sauce
The History Behind the Dish
While nobody seems to know exactly who “Alexander” was, this dish gained popularity in American steakhouses during the 1980s and 1990s Morton’s Steakhouse was one of the first restaurants to put it on the map, and from there it spread to other upscale establishments across the country
What Makes Shrimp Alexander Special?
Key Components
- The Shrimp
- Only the biggest, juiciest shrimp make the cut (16/20 count or larger)
- Usually butterflied while leaving the tail intact
- Must be fresh or properly thawed if frozen
- The Sauce
- Traditional beurre blanc with white wine and shallots
- Some versions use a brandy-cream sauce
- Always rich and buttery
- The Accompaniments
- Classic version: Served over rice or pasta
- Modern version: Presented on a bed of wilted spinach
- Often garnished with fresh herbs
How to Make Restaurant-Style Shrimp Alexander at Home
I’ve tested multiple recipes, and here’s my favorite version that’ll give you that steakhouse experience:
Ingredients
For the Shrimp:
- 1 pound jumbo shrimp (16/20 count)
- 1 cup seasoned breadcrumbs
- 3 tablespoons minced shallots
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 cup melted butter
For the Sauce:
- 1 cup white wine
- 2 tablespoons minced shallots
- 1 cup heavy cream
- 8 ounces unsalted butter
- Salt and pepper to taste
Step-by-Step Instructions
- Peel and devein shrimp, leaving tails on
- Butterfly each shrimp carefully
- Mix breadcrumbs with garlic, shallots, and parsley
- Dip shrimp in melted butter, then coat with breadcrumb mixture
- Arrange in a baking dish
- Bake at 400°F for 12-15 minutes until golden
For the sauce
- Reduce wine and shallots
- Add cream and simmer
- Whisk in butter piece by piece
- Season to taste
Popular Variations
The Stuffed Version
- Replace breadcrumbs with feta cheese stuffing
- Wrap in bacon
- Serve over sautéed spinach
The Casserole Style
- Layer components in a baking dish
- Great for feeding a crowd
- More casual presentation
The Modern Twist
- Add crabmeat to the stuffing
- Use panko for extra crunch
- Incorporate Cajun seasonings
Where to Find Shrimp Alexander
You’ll typically spot this dish at:
- High-end steakhouses
- Seafood restaurants
- Fine dining establishments
Some popular restaurants known for their Shrimp Alexander:
- Morton’s The Steakhouse
- Ruth’s Chris Steak House
- Capital Grille
Tips for Perfect Shrimp Alexander
- Shrimp Selection
- Always choose fresh when possible
- If using frozen, thaw completely and pat dry
- Bigger is better for this dish
- Sauce Success
- Keep heat low when making beurre blanc
- Add butter slowly while whisking
- Never let the sauce boil
- Timing Matters
- Don’t overcook the shrimp
- Serve immediately while hot
- Make sauce just before serving
Common Questions About Shrimp Alexander
Can I make it ahead?
While best served fresh, you can prep components separately up to 24 hours ahead.
What to serve with it?
- Rice or pasta
- Crusty bread
- Light salad
- Steamed vegetables
How long does it keep?
Best eaten same day, but leftovers will keep 2-3 days refrigerated.
The Bottom Line
Shrimp Alexander is one of those special dishes that brings together the best of seafood and sauce-making techniques. Whether you’re enjoying it at a fancy restaurant or trying your hand at making it at home, it’s sure to impress.
I’ve made this dish countless times, and let me tell ya – while it might seem fancy, it’s totally doable for home cooks. Just take your time, use quality ingredients, and don’t be afraid to make it your own. After all, that’s how the best recipes evolve!
Remember, cooking should be fun, so don’t stress too much about making it perfect. Even if your first attempt isn’t restaurant-worthy, it’ll still be delicious!
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