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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