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1
Shell, devein and pat dry the shrimp and then season with salt and pepper.
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2
You can also add other seasonings as well but I usually go just with the salt and pepper.
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3
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.
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4
Add the shrimp, and give it a toss.
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5
Saute for 5 minutes until the shrimp is firm and they turn pink.
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6
Remove the shrimp to a side plate and cover to keep warm.
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7
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.
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8
Add the wine and bring to a boil.
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9
Boil wine, uncovered, until reduced to 1 tablespoon, about 4 minutes
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10
Add the cream and sliced jalapenos.
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11
Briskly simmer the mixture, uncovered, until reduced by one-third, about 5 minutes.
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12
Stir in the pickling liquid, sour cream, and salt and pepper to taste.
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13
Take the shrimp and mix into the pan, heat through but do not let the mixture boil, about 3-4 minutes.
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14
Remove from the stove and serve.
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15
I like it over rice (so the sauce soaks the rice), but any side to your liking will do.
