I am not at all familiar with Nicaraguan cuisine. When I read that this yummy sounding recipe was a favorite Nicaraguan dish of the blog writer, I decided to learn more.
What I learned was “The Nicaraguan diet consists mainly of corn, beans and rice, flavored with a variety of spices.” (source here). The cuisine “includes a mixture of indigenous, Spanish cuisine and Creole cuisine…the Pacific coast’s main staple revolves around local fruits and corn, the Caribbean coast’s cuisine makes use of seafood and coconut.” (source here). And (BINGO!) “also popular is Salsa Jalapeña, a piquant sauce made with cream and jalapeño chilies.” (source here)
Now that you know what I know about Nicaraguan cuisine, you should know that Shrimp In Jalapeño Cream Sauce is something you want to make. It’s quick, easy and rich. Nothing more to say.
Shrimp In Jalapeño Cream Sauce
1 pound shrimp, shelled and deveined
Sea salt and pepper
4 Tbs butter, divided
1 Tbs olive oil
1/2 cup finely sliced onions
1/2 cup dry white wine
1 cup heavy cream
3 pickled jalapeño peppers (from a jar), thinly sliced
1 tablespoon pickling liquid from jalapeño jar
1/4 cup sour cream
1. Pat shrimp dry and season with salt and pepper.
2. Heat 2 Tbs of the butter and the oil in a heavy skillet over medium heat until butter stops foaming and just starts to turn a light brown. Add shrimp and sauté for 5 minutes until firm and they turn pink. Remove the shrimp to a plate and cover to keep warm.
3. In the same skillet, melt remaining 2 Tbs butter. Add onions and cook over medium heat until softened but not brown, about 3 minutes.
4. Add the wine and bring to a boil. Boil, uncovered, until reduced to 1 tablespoon, about 4 minutes.
5. Add the cream and jalapeños. 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.
6. Return shrimp to the skillet, heat through but do not allow boil. Serve over rice. (The second time I tried the recipe, I added some chopped steamed broccoli for a little more color and to add more veg to the meal.)
Recipe from Sweet Bites
It seems appropriate to go to Nicaragua for today’s music.
“Un Beso por la Paz” is new from the band Milly Majuc.
Check out Milly Majuc on Facebook and Bandcamp, where you can name your price to get their music.
I like it. I like it. Interesting blog about the cuisine of Nicaragua. I like the idea that this is an all pink and white dish—-and then has the jalapeno snap.