Defrost and de-shell the shrimps, rinse, set to side

Slice garlic and chili, saute them in butter until fragrant for 1-2 minutes, on medium heat

Drain green beans, and add them into the pan, stir for 1-2 minutes, then stir in shrimps, cook until pinkish

Season with chicken bouillon powder to taste, generous pinches of sweet paprika powder, and lastly crushed chives

Serve immediately with warm rice