Camarones Enchilados - Deviled Shrimp

Description: This is one of the few Cuban dishes that is a little spicy, rather, it is redolent with garlic and tomatoes and the succulent flavor of fresh-caught shrimp. As all Cuban favorites, it is served with white rice and either ripe or green plantains. Add a green salad and garnish with some cilantro and you're good to go. Delicious!

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)

Steps:

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add onion; sauté 2 minutes.
3. Add bell peppers, crushed red pepper, salt, garlic, bay leaf, oregano, and soy sauce; sauté 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.