Shrimp In Jalapeño Cream Sauce

Shell, devein and pat dry the shrimp and then season with salt and pepper. You can also add other seasonings as well but I usually go just with the salt and pepper.

Heat the 2 tablespoons of butter 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 the rest of the 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 reduced to 1 tablespoon, about 4 minutes

Add the cream and sliced jalapenos. 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.