Camarones Enchilados - Deviled Shrimp

Ingredients

• olive oil
• 2 cups chopped onions
• 1/2 cup diced red pimiento
• 1/4 cup orange bell pepper, cut into 1/2-inch strips
• 1/4 cup green bell pepper, cut into 1/2-inch strips
• 1/4-3/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt (or to taste)
• fresh ground black pepper (or to taste)
• 4 garlic cloves, minced
• 1 cup dry white wine
• 3 bay leaves
• 1 teaspoon ground oregano
• 1/2 cup chopped parsley or 2 tablespoons fresh cilantro
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 2 lbs medium shrimp, peeled and deveined
• 1 teaspoon soy sauce
• hot sauce, a few splashes (optional)
• 2 cups fluffy white rice (optional)

Directions

1. 1

   Heat oil in large nonstick skillet over medium-high heat.

2. 2

   Add onion; sauté 2 minutes.

3. 3

   Add bell peppers, crushed red pepper, salt, garlic, bay leaf, oregano, and soy sauce; sauté 4 minutes.

4. 4

   Add tomatoes; cook 6 minutes or until liquid is almost evaporates, stirring frequently.

5. 5

   Add white wine and cook another minute or so.

6. 6

   Stir in shrimp and cook another 4 minutes or until shrimp are done, stirring frequently.

7. 7

   Remove shrimp mixture from heat.

8. 8

   Pour over rice.