Shrimp With Peppers

• 1 1/2 pounds medium-size shrimp
• 1/2 pound onions, peeled
• 1 pound sweet peppers, preferably a combination of red and green peppers
• 3 ripe tomatoes, preferably plum tomatoes, about 1/2 pound
• 4 tablespoons olive oil
• 1 tablespoon finely minced garlic
• 1 bay leaf
• 1/2 teaspoon dried thyme
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/4 teaspoon dried hot red pepper flakes
• 1/4 cup dry white wine
• 1/4 cup white-wine vinegar
• 1/2 cup finely shredded fresh basil

1. Shell and devein the shrimp.
2. Set aside.
3. Cut onions in half lengthwise.
4. Place each half cut side down on a flat surface and slice thinly.
5. There should be about 2 1/2 cups.
6. Set aside.
7. Cut away and discard cores from the peppers.
8. Cut peppers in half lengthwise.
9. Remove and discard seeds and veins.
10. Place each pepper half on a flat surface and cut each half crosswise into thin strips.
11. There should be about 4 cups.
12. Set aside.
13. Cut way and discard cores of the tomatoes.
14. Cut tomatoes into small cubes.
15. There should be about 2 cups.
16. Set aside.
17. Heat oil in a heavy skillet and add the onion and garlic.
18. Cook, stirring, until wilted.
19. Add pepper strips and bay leaf, thyme, salt, pepper and dried pepper flakes and stir.
20. Cook about 2 minutes, stirring, and add tomatoes.
21. Cook 1 minute.
22. Add wine and vinegar.
23. Cover and cook about 5 minutes.
24. Add the shrimp and stir.
25. Cover and let cook about 2 minutes.
26. Stir in the basil and serve.

shrimp, onions, sweet peppers, tomatoes, olive oil, garlic, bay leaf, thyme, salt, freshly ground pepper, white wine, whitewine vinegar, fresh basil

Taken from cooking.nytimes.com/recipes/2447 (may not work)