Heat clarified butter over medium-high heat in a medium stock pot.

Sprinkle salt and pepper on shrimp and sauté on both sides for 1–2 minutes.

Remove from pot and place on a separate dish.

Add all other ingredients (except for the chives) to the stock pot and stir.

Turn up the heat and bring to a boil.

Whisk ingredients together and add shrimp back into the pot.

Heat for another 5 minutes and serve with chives.