Shrimp in Jalapeno Cream Sauce

Shrimp in Jalapeno Cream Sauce 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 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 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