1 African Bird’s Eye Chili split lengthwise (or ½ tsp chili flakes)
¼ cup white wine
½ cup chicken broth
Kosher salt
2 tbsp chopped parsley
Lemon wedges, for serving
Sliced crusty bread (baguette/ciabatta), for serving
Directions
To a large frying pan on medium-high heat, add the olive oil. Once hot, place the shrimp in the pan in one layer, ensuring not to crowd the pan. Cook for 30 seconds or until slightly golden on one side, then flip and cook for an additional 30 seconds. Transfer the shrimp to a plate. Repeat the process if any raw shrimp remain.
Reduce the heat to medium. Add the garlic, and saute for 10-15 seconds or until fragrant, but not browned. Then add the tomato paste, and mix it into the oil, cooking it out for 30 seconds. Add the paprika and chili, and toast for 10 seconds.
Pour in the white wine and reduce for 1 minute. Then add the chicken broth, and season with salt to taste. Reduce for 1-2 minutes or until a slightly thickened sauce forms.
Add the shrimp back in the pan, and mix to coat in the sauce and finish cooking them through, about 1 minute.
Transfer the shrimp to a plate, and pour over the sauce. Garnish with the parsley.
