Green chiles have a mild flavor with a slight bite. They are 4 to 6 inches long, and about 1 1/2 inches wide and have a rounded tip. Green chilies are also called Anaheims and are available fresh or canned.
Combine shrimp, wine, garlic, paprika, and red pepper in a medium bowl; mix well. Marinate 15 minutes. Combine water, ketchup, cornstarch, sugar, and salt in a small bowl; stir until smooth. Set aside. Heat the wok over high heat about 1 minute or until hot. Drizzle oil into the wok and heat 30 seconds. Add shrimp mixture and chilies; stir fry about 3 minutes or until shrimp turn pink and opaque. Stir cornstarch mixture until smooth; add to the wok. Cook and stir about 2 minutes or until sauce coasts shrimp and thickens. Transfer shrimp to a serving dish or individual serving plates.