Buy peeled and deveined shrimp because it's a real timesaver. Start cooking the rice first, so it will be done at about the same time as the 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
How to Make It
Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, bell peppers, and garlic; sauté 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.