Shrimp in Jalapeno Cream Sauce

Name: Shrimp in Jalapeno Cream Sauce
Yield: 1 serving
Ingredients: 1 pound fresh shrimp; 1 teaspoon of sea salt and pepper or more to taste*; 2 tablespoon of butter; *the sauce tends to be a bit spicy; 2 Tablespoons unsalted butter; ½ cup finely sliced onions; ½ cup dry white wine; 1 cup heavy; 2 to 3 pickeld Jalapeño chilies; 1 tablespoon pickling liquid from Jalapeño; ¼ cup sour cream; Salt and freshly ground black pepper to taste

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5.0

6 reviews

Excellent

Course
Main Course

Shrimp in Jalapeno Cream Sauce

Hugo Lewis

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Shrimp in Jalapeno Cream Sauce is a new favorite meal and the flavor is out of this world!!!

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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

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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!