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Shrimp in Jalapeno Cream Sauce

Shrimp in Jalapeno Cream Sauce is a new favorite meal and the flavor is out of this world!!!
Course Main Dish
Author Stacey


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
  • Enjoy!