Michael loves the Drunken Shrimp dish at Izzy's -- a favorite SF steakhouse in our SF neighborhood. Last night, I took a stab at replicating the recipe. The result was fantastic! The secret ingredient (per my source at Izzy’s)? Anchor Steam.
Ingredients
o 2 tablespoons unsalted butter
o 1/3 cup finely chopped shallots
o 2 teaspoons minced garlic
o 1 pound large shrimp, peeled and deveined (tossed in creole seasoning and saved in fridge for at least an hour)
o One tablespoon some kind of creole seasoning
o 1/2 teaspoon salt
o 1 tablespoon fresh lemon juice
o 3/4 cup Anchorsteam beer
o ¼ tspn fish sauce
o 2/3 cup heavy cream
o 1 tblsn fresh diced parsley
o Crumbled crisp bacon
Directions
Toss the shrimp in your choice of creole seasoning and refridgerate for an hour.
Melt butter and sauté the shallots for a couple of minutes. Then add garlic and sauté a minute longer.
Add the shrimp, salt, lemon juice, beer and fish sauce. Cook until the shrimp is pink.
Remove the shrimp with a slotted spoon and set aside.
Add the cream and cook on medium low until sauce is slightly thickened (about 7-10 minutes)
Toss in the shrimp and fresh parsley.
Serve in a bowl with a generous portion of sauce. Sprinkle crumbled bacon over top.