ALEXANDER SAUCE
Make and share this Alexander Sauce recipe from Food.com.
Provided by LBWs-Dad
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 424.2, Fat 41.2, SaturatedFat 25.6, Cholesterol 157.2, Sodium 388.1, Carbohydrate 7.6, Fiber 0.3, Sugar 1.3, Protein 7.5
ISKENDER KEBAB
I tried this dish at a Turkish restaurant in London and was amazed by its delicious taste! I later found out that this dish was named after Alexander the Great, whom the Persians called 'Iskender.' Apparently it was his favourite food.
Provided by GATOULA
Categories World Cuisine Recipes Middle Eastern Persian
Time 30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 666.8 calories, Carbohydrate 48.6 g, Cholesterol 144.2 mg, Fat 36.2 g, Fiber 3.9 g, Protein 37.3 g, SaturatedFat 18.7 g, Sodium 885.7 mg, Sugar 8.8 g
SHRIMP ALEXANDER, MORTON'S OF CHICAGO RECIPE - (4.6/5)
Provided by arthurlemay
Number Of Ingredients 21
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.
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