Step 1

Mix the shrimp with the bitter orange juice, and marinate for 30 minutes.

Step 2

Drain and dry lightly with paper towels.

Step 3

In a large skillet, heat half the olive oil.

Step 4

Season the shrimp with salt and a lot of black pepper, then fry for 3 minutes.

Step 5

Remove from the pan and set aside.

Step 6

Add the remaining olive oil to the pan and brown the peppers, onion and garlic.

Step 7

Add the mashed tomatoes and the tomato sauce, and cook for 5 minutes, stirring frequently.

Step 8

Add the white wine, cumin, oregano and bay leaf to the pan.

Step 9

Cover, reduce the heat and cook the mixture until a thick sauce forms.

Step 10

Add the shrimp and cook for 10 to 15 minutes, stirring regularly.

Step 11

Serve the enchilado piping hot, sprinkled with chopped cilantro, and with rice and plantain chips.