Quick Vegetable Stir-Fry with Shrimp and a Crispy Tortilla

Ingredients

Base ingredients (adjust according to what you have at home):

• 1 shallot
• 1 stalk of celery (or about ½ of a small zucchini)
• 1 teaspoon olive oil

For the mixture:

• 1 can of diced tomatoes (400 g)
• 200 g shrimp (about 20–24 pieces, peeled)
• 2 teaspoons of sugar or tomato paste
• salt, pepper
• a handful of fresh herbs (basil / parsley)
• optional: 100 g chickpeas / lentils
• feta cheese for sprinkling
• tortilla for serving
• herbs to taste (Italian, sweet paprika)

Variations:

• You can substitute the shrimp with a fried egg
• Add chili peppers for a spicier version
• It's also great made with fresh tomatoes in the summer

Method

1. Cut the tortillas into triangles, lightly drizzle with oil, sprinkle with seasoning, and bake in the oven or air fryer until golden brown and crispy (about 5–8 minutes).
2. Heat the olive oil in a skillet and sauté the finely chopped shallot. Add the celery or zucchini and sauté briefly until the vegetables are slightly softened.
3. Add the chopped tomatoes, a pinch of sugar, salt, and pepper. Let it simmer for a few minutes to allow the flavors to blend.
4. Add the shrimp and cook for just 3–4 minutes, until they turn pink and are done. If using frozen shrimp, simply let them thaw briefly beforehand—ideally in cold water or in the refrigerator—and then pat them dry thoroughly so they don’t unnecessarily water down the sauce. Add them to the pan once the mixture is ready and cook for just a few minutes until they turn pink. If they are already pre-cooked (you can tell by their pink color), just heat them through briefly so they stay juicy and don’t lose their texture.
5. Finally, add fresh herbs and crumble some feta or grate some Parmesan on top.
6. Serve with a crispy tortilla and feel free to add a simple side salad.