6 green onions, chopped

¼ cup (57 g) butter

½ jalapeno pepper, seeded and chopped

1 ½ lb (675 g) medium-sized shrimp (31/40), shelled and deveined

3 tbsp (45 ml) tomato paste

1 tsp (5 ml) harissa paste

½ tsp mild paprika

¼ cup (60 ml) bourbon or whisky

¼ cup (60 ml) white wine

Salt and pepper

In a non-stick skillet over medium-high heat, soften the green onions in the butter. Add the jalapeno and shrimp, and continue cooking for about 2 minutes or until the shrimp is pink. Add the tomato paste, harissa paste and paprika. Stir until the shrimp is completely coated.

Deglaze with the bourbon and wine. Bring to a boil and let simmer for about 2 minutes or until the sauce thickens. Season with salt and pepper. Set aside (see note).

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