Creamy Pico de Gallo Shrimp

This is served over rice and all that creamy goodness seeps down into the rice to make it amazing.  This sauce would be good on pork tenderloin, chicken or fish.  You get the idea that we really liked the sauce.  You are right. Jud was convinced that we needed a pound, but 1/2 pound would have been plenty for us.  He ate about 1/2 a pound himself so I guess he was right. I got the recipe from Becky Upchurch. We are hiking buddies, and she likes to cook as much as me. She found in the Express News' May 2012 issue.


Ingredients:
12 large wild-caught (16-20 count)
2 tablespoons butter
1/4 cup purple onion, diced
2 cloves garlic, minced
2 fresh jalapenos, seeded and diced
2 tablespoons dry white wine
1 Roma tomato, seeded and diced
1 tablespoon cilantro, diced
1/2 cup heavy cream
juice of 1 lime, don't leave this out
3/4 teaspoon Kosher salt
Pinch freshly ground black pepper
In a hot pan, melt butter and sear shrimp for 30 seconds on each side. Remove shrimp and set aside. In same pan, saute onion, garlic, and jalapeno until onion becomes soft- 4 min.  Deglaze pan with wine. Let wine reduce by 1/2 then add tomato, cilantro, cream, lime juice, salt, pepper, and shrimp. Simmer until sauce thickens slightly. Taste for seasoning. Serve over rice.