Shrimp in Jalapeño Cream Sauce

By TrayH

Ingredients

• For the Shrimp
• 1 pound fresh shrimp, shelled and deveined
• 1 teaspoon of sea salt and pepper or more to taste*
• 2 tablespoon of butter
• the sauce tends to be a bit spicy, so the shrimp needs to be season with a light hand.
• For the Sauce
• 2 Tablespoons unsalted butter
• 1/2 cup finely sliced onions
• 1/2 cup dry white wine
• 1 cup heavy (whipping) cream
• 2 to 3 pickeld Jalapeño chilies, thinly sliced
• 1 tablespoon pickling liquid from Jalapeño, or to taste
• 1/4 cup sour cream
• Salt and freshly ground black pepper to taste

Details

Servings 1
Adapted from sweetbitesblog.com

Preparation

Step 1

* Pat dry the shrimps and then season with salt and pepper, you can also add other condiments, but I usually go just with the salt and pepper.

* Heat the butter and oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown.

* Add the shrimp, and give it a toss, saute for 5 minutes until the shrimp is firm and they turn pink.

* Remove the shrimp to a side plate and cover to keep warm.

* In the same pan, melt butter and add onion and cook over medium heat until soft but not brown, about 3 minutes.

* Add the wine and bring to a boil.

* Boil wine, uncovered, until reduce to 1 tablespoon, about 4 minutes

* Add the cream and sliced chilies.

* Briskly simmer the mixture, uncovered, until reduced by one-third, about 5 minutes.

* Stir in the pickling liquid, sour cream, and salt and pepper to taste.

* Take the shrimp and mix into the pan, heat through but do not let the mixture boil, about 3-4 minutes.

* Remove from the stove and served. I like it over rice (so the sauce soaks the rice), but any side to your liking will do.