Camarones Enchilados - Deviled Shrimp

• 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)

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add onion; saute 2 minutes.
3. Add bell peppers, crushed red pepper, salt, garlic, bay leaf, oregano, and soy sauce; saute 4 minutes.
4. Add tomatoes; cook 6 minutes or until liquid is almost evaporates, stirring frequently.
5. Add white wine and cook another minute or so.
6. Stir in shrimp and cook another 4 minutes or until shrimp are done, stirring frequently.
7. Remove shrimp mixture from heat.
8. Pour over rice.

olive oil, onions, red pimiento, orange bell pepper, green bell pepper, red pepper, salt, fresh ground black pepper, garlic, white wine, bay leaves, ground oregano, parsley, tomatoes, shrimp, soy sauce, hot sauce, fluffy white rice

Taken from www.food.com/recipe/camarones-enchilados-deviled-shrimp-158177 (may not work)