In a large Dutch oven or pan, heat oil over medium-high heat. Add the onion, bell pepper, and bay leaf and cook for 2 to 3 minutes. Add garlic; sauté for 30 seconds (making sure garlic does not burn). Add tomato sauce, ketchup, wine, Worcestershire sauce, vinegar, salt, and black pepper. Reduce heat to low, cover the pan, and simmer for 10 minutes. Place shrimp in the pan with the sauce; stir well to combine and simmer for 3 to 4 minutes. Add hot sauce and fresh parsley. Remove from heat and set aside for 5 minutes. Serve over white fluffy rice, and fried sweet plantains, if desired. Enjoy!
