Shrimp Madagascar


  • 2 TBLS Butter

  • 2 tsp (Diced)

  • 1 TBLS Green Peppercorns (Partially Smashed)

  • 7 ea Shrimp (Peeled and Deveined)

  • ¼ cup White wine

  • ½ cup Heavy Cream

  • 2 TBLS Sour Cream

  • 1 TBLS Chopped Chives(Optional - Green Part of Onion Only)

  • Salt and Pepper to Taste


In sauce pan over high heat, melt butter add shallots and green peppercorns. Immediately add shrimp cook shrimp on one side until it turns pink (about 2 minutes). Turn over shrimp and cook on the other side until fully cooked. Add white wine, reduce heat to medium and cook for about 2 minutes until wine is almost evaporated. Add heavy cream and sour cream and cook until correct consistency (about 2 minutes). Add salt and pepper to taste. Serve over angel hair pasta, rice or garlic bread.