|100 ml||white wine|
|olive oil (for frying)|
Wash and pat the shrimp dry. Peel, devein, and remove the head. Set aside.
Peel and finely chop onion and garlic. Wash tomatoes, quarter, remove the core, and cut into thin slices.
Heat oil in a frying pan set over medium-high heat. Season cleaned shrimp with salt and add together with dried chilis to the pan. Sauté for approx. 2 min. or until cooked through. Remove shrimp from the pan and set aside.
Add onion and garlic to the pan and sauté briefly until translucent. Add sliced tomatoes to the pan and deglaze with white wine.
Wash arugula and add to the pan along with the shrimp. Season with salt and pepper, carefully stir to combine, and let cook until the arugula is wilted. Serve and enjoy!