When I lived in Miami, I met a boy and this boy was from Nicaragua. We fell in love, we lived together, he introduced me to his Nicaraguan cuisine, we broke up (twice!) and then we finally decided to go our own way. Ah, to be young and in love.
I lost the love of the boy, but kept the love for the Nicaraguan cuisine.
This Shrimp in Jalapeño Cream Sauce was and still is one of my favorites dishes. It is quick and it can be made with shrimp and beef, my preference is with shrimp.
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 season with a light hand.
For the Sauce
3 Tablespoons unsalted butter
1 tablespoon of oil (can be canola or olive oil)
1 small onion finely sliced (about 1 cup)
1/2 cup dry white wine
1 cup heavy whipping cream or Table cream
5-6 pickled Jalapeño peppers (if you like heat, go crazy and add more)
1 tablespoon pickling liquid from Jalapeño, or to taste
1/4 cup sour cream
Salt and freshly ground black pepper to taste
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 3-5 minutes until the shrimp is firm and turn pink. Remove the shrimp to a side plate and cover to keep warm.
In the same pan, melt 3 tablespoons of butter and add the onions. Cook over medium heat until soft but not brown, about 3 minutes.
Add the wine and bring to a boil, until reduce to 1 tablespoon, about 4 minutes
Add the cream and sliced jalapeños. 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 served.
I like it over rice (so the sauce soaks the rice), but any side to your liking will do.