Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 small green bell pepper, seeded and diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper
• 1/4 cup red wine
• 1 (14-ounce) can peeled tomatoes
• 2 bay leaves
• 1 pound medium shrimp, peeled and deveined
• 2 cups cooked brown rice
• 1/2 cup chopped fresh cilantro leaves
• 2 small limes, cut into wedges
• Hot sauce, to serve

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Instructions

1. In a large sauce pan, over medium-high heat, add the olive oil, onion, bell pepper, garlic cumin, paprika, salt, and pepper. Saute until the onion and peppers are tender, about 5 to 6 minutes.
2. Add the wine, tomatoes, and bay leaves and cook for 10 minutes more. Reduce the heat and add the shrimp. Bring the mixture to a simmer and cook until the shrimp are fully cooked, about 6 to 8 minutes.
3. Serve the shrimp mixture over the cooked brown rice and sprinkle the chopped cilantro over the top. Serve the dish with lime wedges and hot sauce.