Spicy Shrimp Tortilla Baskets

• 4 None soft flour tortillas
• 2 tbsp olive oil, plus extra for brushing
• 1 None onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, minced
• 1 tbsp paprika
• 1/4 tsp cinnamon
• 1 pinch cayenne
• 1 (13.5 oz) can diced tomatoes
• 1/2 cup white wine
• 1 tbsp brown sugar
• 1 None small chili, deseeded, chopped
• 1 1/2 lb raw shrimp, peeled, deveined, tails left intact
• None None crumbled feta, green onion and basil leaves, to sprinkle

1. Preheat oven to 350u0b0F. Brush tortillas with olive oil. Press into recesses of a large muffin pan. Bake for 5-10 mins, until pale golden brown.
2. Meanwhile, heat olive oil in a large frying pan over high heat. Saute onion, celery and garlic for 1-2 mins, until tender. Add spices and cook, stirring, for 1 min, until fragrant. Add tomatoes, wine, brown sugar and chili. Bring to a boil then reduce heat to medium and simmer for 4-5 mins, until thickened slightly.
3. Add shrimp and cook, stirring, for 2-3 mins, until cooked through. Distribute between tortilla cups and sprinkle with crumbled feta, green onion and basil leaves. Serve with lemon wedges.

flour tortillas, olive oil, onion, celery, garlic, paprika, cinnamon, cayenne, tomatoes, white wine, brown sugar, chili, shrimp, basil

Taken from recipes-plus.com/api/v2.0/recipes/34238 (may not work)