Shrimp in Jalapeno Cream Sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 444.7
- Total Fat: 34.1 g
- Cholesterol: 273.1 mg
- Sodium: 794.4 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 0.4 g
- Protein: 24.8 g
View full nutritional breakdown of Shrimp in Jalapeno Cream Sauce calories by ingredient
Introduction
Shrimp sauteed with a white jalapeņo cream sauce. Spicy! Shrimp sauteed with a white jalapeņo cream sauce. Spicy!Number of Servings: 4
Ingredients
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For the Shrimp
1 pound fresh shrimp, shelled and deveined
1 tablespoon of extra virgin olive oil
Salt and pepper to taste
For the Sauce
2 tbsp unsalted butter
1/2 cup finely sliced onions
1/2 cup dry white wine
1 cup heavy whipping cream
2 to 3 pickled Jalapeņo chiles, diced
1 tbsp pickling liquid from Jalapeņo, or to taste
1/4 cup sour cream
Salt and pepper to taste
Tips
Serve over rice, pasta, or whatever you like. Can also be used with chicken, beef, or without meat.
This is a spicy dish, so use pepper (black and jalapeno) carefully!
Directions
Season shrimp with salt and pepper.
Heat the oil in a pan over medium heat until butter stops foaming and just starts to turn a light brown. Add shrimp, saute until shrimp is thoroughly cooked (light pink, not brown!) If you use pre-cooked shrimp, this won't take long at all, maybe 2-3 minutes. Remove shrimp and set aside.
In the same pan, melt butter and add onion and cook over medium heat until soft.
Add the wine and bring to a boil. Boil wine until reduced to 1 tablespoon, about 4 minutes
Add the cream and chiles. Briskly simmer the mixture 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.
Remove from heat.
Serving Size: Makes 4 servings
Heat the oil in a pan over medium heat until butter stops foaming and just starts to turn a light brown. Add shrimp, saute until shrimp is thoroughly cooked (light pink, not brown!) If you use pre-cooked shrimp, this won't take long at all, maybe 2-3 minutes. Remove shrimp and set aside.
In the same pan, melt butter and add onion and cook over medium heat until soft.
Add the wine and bring to a boil. Boil wine until reduced to 1 tablespoon, about 4 minutes
Add the cream and chiles. Briskly simmer the mixture 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.
Remove from heat.
Serving Size: Makes 4 servings