Ingredients
The following ingredients have 4 Servings
- 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)
- 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
Instruction
- 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!
