Well I did make the recipes that LJ and Daphne gave me. It was a team effort. Didn't take a photo, but it was photo-worthy.
The dish was plated with angel hair pasta in the center of the plate/bowl. I made shrimp and scallops (the Alexander recipe) and arranged them around the pasta. Then ladled sauce over the top. And this was really 'over the top'!
My dad and his wife really loved it. We had asparagus too. The only think I would say about the scallops is this: Next time I would thaw, drain and really pat dry well with paper towels. When they cooked they let out a lot of liquid and didn't crisp on the bottom like the shrimp did. My guinea pigs suggested I cook them longer, but I didn't want to overcook the scallops. Good call on my part, the scallops were sweet and tender. It didn't matter that the crispness was missing.
Another thing I would try is using Panko breadcrumbs. My store was out of Panko so I had to use regular. But next time I will try that.
Here are the recipes from the other post. The sauce is delicious and would be wonderful over steaks as Daphne suggests. I am sure it would be also good over salmon steaks.
Alexander Sauce (cream sauce with crab and shrimp)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sides and Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tbsp unsalted butter -- divided
1/2 cup chopped yellow onion
1 1/2 tbsp flour
2 cups whipping cream
1/2 cup clam juice
1/2 tsp salt
1/4 tsp white pepper
1 dash cayenne pepper
1 cup small shrimp -- uncooked
5 oz crabmeat -- white lump
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 cream and clam juice. 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.
Notes: I have used just crab and just shrimp for this recipe with good results every time. I had a friend serve me a filet with a topping similar to this years ago and he would never share. Shame on him...I found it and use it for special meals. This was the family highlight of xmas Eve dinner. The whole family hopes to use it to make a steak dinner special in the future.
Shrimp Alexander from Morton's of Chicago
This does not include an Alexander Sauce so I'd use the one Daphne posted...this is for preparing the shrimp part of it!
1 pound Jumbo Shrimp (8-12 to the pound)
4oz Melted Butter
Prepared Bread Crumbs:
1 C Plain Bread Crumbs
2-3 tsp Finely Minced Shallots
2 tsp Finely Chopped Parsley
1 1/2 Tbsp Finely Chopped Fresh Garlic
Salt and Pepper to taste
Preparation:
Prepare bread crumbs by combining plain bread crumbs, shallots, parsley, and garlic. You may wish to add some salt and pepper to your liking. Preheat oven to 500F. Shell and devein shrimp, butterfly. Dip shrimp in butter (butter should be warm but not hot) then dip in bread crumb mixture.
Place on cookie sheet which has been sprayed with butter-flavoured spray. Cook 6-8 minutes and serve with Alexander Sauce however you think it should be served.
The dish was plated with angel hair pasta in the center of the plate/bowl. I made shrimp and scallops (the Alexander recipe) and arranged them around the pasta. Then ladled sauce over the top. And this was really 'over the top'!
My dad and his wife really loved it. We had asparagus too. The only think I would say about the scallops is this: Next time I would thaw, drain and really pat dry well with paper towels. When they cooked they let out a lot of liquid and didn't crisp on the bottom like the shrimp did. My guinea pigs suggested I cook them longer, but I didn't want to overcook the scallops. Good call on my part, the scallops were sweet and tender. It didn't matter that the crispness was missing.
Another thing I would try is using Panko breadcrumbs. My store was out of Panko so I had to use regular. But next time I will try that.
Here are the recipes from the other post. The sauce is delicious and would be wonderful over steaks as Daphne suggests. I am sure it would be also good over salmon steaks.
Alexander Sauce (cream sauce with crab and shrimp)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sides and Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tbsp unsalted butter -- divided
1/2 cup chopped yellow onion
1 1/2 tbsp flour
2 cups whipping cream
1/2 cup clam juice
1/2 tsp salt
1/4 tsp white pepper
1 dash cayenne pepper
1 cup small shrimp -- uncooked
5 oz crabmeat -- white lump
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 cream and clam juice. 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.
Notes: I have used just crab and just shrimp for this recipe with good results every time. I had a friend serve me a filet with a topping similar to this years ago and he would never share. Shame on him...I found it and use it for special meals. This was the family highlight of xmas Eve dinner. The whole family hopes to use it to make a steak dinner special in the future.
Shrimp Alexander from Morton's of Chicago
This does not include an Alexander Sauce so I'd use the one Daphne posted...this is for preparing the shrimp part of it!
1 pound Jumbo Shrimp (8-12 to the pound)
4oz Melted Butter
Prepared Bread Crumbs:
1 C Plain Bread Crumbs
2-3 tsp Finely Minced Shallots
2 tsp Finely Chopped Parsley
1 1/2 Tbsp Finely Chopped Fresh Garlic
Salt and Pepper to taste
Preparation:
Prepare bread crumbs by combining plain bread crumbs, shallots, parsley, and garlic. You may wish to add some salt and pepper to your liking. Preheat oven to 500F. Shell and devein shrimp, butterfly. Dip shrimp in butter (butter should be warm but not hot) then dip in bread crumb mixture.
Place on cookie sheet which has been sprayed with butter-flavoured spray. Cook 6-8 minutes and serve with Alexander Sauce however you think it should be served.
"Time you enjoy wasting is not wasted time."
Laura
Laura