Caribbean Confetti Shrimp

• 2 teaspoons olive oil
• 1/2 cup diced onion
• 1/2 cup red bell pepper strips
• 1/2 cup green bell pepper strips
• 2 garlic cloves, minced
• 1 tablespoon cider vinegar
• 1/4 teaspoon black pepper
• 8 pimento-stuffed olives, halved
• 1 (14.5-ounce) can stewed tomatoes, undrained
• 2 bay leaves
• 1 pound peeled, deveined medium shrimp
• 1 cup frozen green peas, thawed
• 2 cups hot cooked long-grain rice

1. Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, bell peppers, and garlic; saute 3 minutes. Add vinegar and next 4 ingredients (vinegar through bay leaves); bring to a boil. Cover, reduce heat to medium, and cook 5 minutes. Add shrimp; cover and cook 4 minutes. Add peas; cover and cook 1 minute. Discard bay leaves. Serve with rice.

olive oil, onion, red bell pepper, green bell pepper, garlic, cider vinegar, black pepper, olives, tomatoes, bay leaves, shrimp, frozen green peas, rice

Taken from www.myrecipes.com/recipe/caribbean-confetti-shrimp (may not work)