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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
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 seasoned with a light hand
For the Sauce
2
Tablespoons
unsalted butter
½
cup
finely sliced onions
½
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
¼
cup
sour cream
Salt and freshly ground black pepper to taste
Instructions
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!