Spicy vegetable stir-fry with shrimp

Ingredients for 2 servings:

• 100 g shrimp(s), corresponds to approx. 15 pieces
• 1 small zucchini (up to medium size)
• 1 bell pepper(s), yellow
• 100 g mushrooms
• 3 garlic cloves
• 2 stalk(s) Celery
• 1 can of tomatoes (pizza)
• 1 tbsp tomato paste
• 100 g cocktail tomatoes
• 200 g sheep’s cheese
• 2 small chili peppers, hot red
• 2 tsp curry, Thai
• 1 pinch of salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Vegetable pan with mushrooms, zucchini, peppers, tomatoes and celery

Peel and slice the garlic cloves and celery. Sauté both in a pan with a little butter. Chop the bell peppers, chilies, and mushrooms and add them once both (garlic and celery) are slightly browned. If you like it spicy like me, leave the seeds in the chilies; if you prefer less spicy, you’ll need to deseed the chilies first. Sauté everything briefly. Then add the pizza tomatoes and tomato paste. Simmer over medium heat. Cut the feta cheese into small cubes and mix in, or crumble it with your hands over the pan. Then add the shrimp to the pan. Season with pepper, salt, and Thai curry powder. Add the chopped zucchini and cherry tomatoes. Don’t overcook the dish, as zucchini and tomatoes easily overcook. Serve with rice or noodles as a side dish. Please note that cooking time may vary depending on the dish. I’ve only included the preparation for the vegetable stir-fry here. If the vegetable stir-fry has thickened too much, my tip: thin it out with a little (not too much!) water and tomato paste. It also tastes great with chicken or ground meat. Just be sure to add the meat to the pan immediately after the garlic and celery.