Shrimp in Jalapeno Cream Sauce is one of my new favorite dinners! I have made it twice now, both times when my parents were here visiting, and everyone absolutely LOVED it. The sauce is out of this world, with the perfect amount of spice and flavor! The kids even enjoyed it. I still have a bag of shrimp from Costco in the freezer and since it is so insanely delicious, it is on my menu for this week!
So, Aubrey actually drove away yesterday to make their move to Oregon and it absolutely broke my heart to give her that final hug. Tears were flowing and I was a mess, but at the same time, I am so happy for her family and their new amazing opportunity. I can’t find the words to express my sadness about her leaving, but I know we will remain the best of friends forever!
Ok, back to this ridiculously yummy Shrimp in Jalapeno Cream Sauce…You need to make it…soon…It is so good!!!
recipe from Sweet Bites
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 seasoned 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
- 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 serve
- I like it over rice (so the sauce soaks the rice), but any side to your liking will do
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