Melt butter in a saute pan over medium heat.

Add finely chopped onion and cook until softened.

Add chopped garlic and cook for another minute until fragrant.

Add shelled raw shrimp to the pan.

Stir continuously with a fork for 2 minutes until shrimp start to turn pink.

Pour brandy into the pan.

Carefully ignite the brandy with a lighter or match.

Shake the pan gently until the flames subside.

Add peeled and cubed fresh tomatoes and chopped parsley.

Season with salt and pepper to taste.

Cook until tomatoes soften slightly and sauce thickens.

Serve immediately.