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.
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.
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.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Herb Mesa