Tomato and tiger shrimp soup

tiger shrimp
1 celery rib
1 small red onion
1 clove of garlic
½ small red bell pepper
500 ml crushed tomatoes
4 tbsp olive oil
100 ml red wine
salt and pepper
unflavoured yoghurt and basil leaves for garnishing

Drain the marinade from the shrimp. Finely chop the vegetables, heat in olive oil in a pan until the onion is translucent, then add the shrimp and increase heat by maximum. Fry, stirring constantly, for 4 minutes, then reduce heat to ¾, add the crushed tomatoes and wine and season with salt and pepper. Simmer on low heat for about 10 minutes until the flavours have mixed. If desired, adjust flavours by adding some shrimp marinade to taste. Garnish with unflavoured yoghurt, shrimp and basil leaves.