1 lg. sweet red pepper
1 lg. green pepper
2 carrots, pared
1 can (1 lb. 12 oz. size) whole tomatoes, undrained
1 white onion, peeled
4 whole cloves
2 shallots, peeled
3 c. water
2 cans (10 3/4 oz. size) condensed chicken broth, undiluted
1 1/2 c. chopped celery
1/2 tsp. dried basil leaves
1/8 tsp. dried thyme leaves
1/4 tsp. turmeric
1 whole bay leaf
1/4 tsp. hot red pepper flakes, crushed & dried
2 c. water
1 tsp. salt
1 lb. unshelled fresh shrimp
1 can (7 3/4 oz. size) king crabmeat, drained & cartilage removed
1/4 c. lemon juice, preferably fresh squeezed
1 tbsp. chopped parsley

Wash red and green peppers; remove core, seeds and tough inner ribs. Cut peppers into small pieces (about 1/4 inch long). Cut carrots crosswise into thin slices. (You should have about 1 cup each red and green peppers and 1 cup of the carrots.

In small bowl, using a fork, crush tomatoes and break them into small pieces. Stud whole white onion with the whole cloves and cut the shallots into thin slices. Put 3 cups water and chicken broth in a 5 to 6 quart saucepan. Bring to boil over high heat.

When liquid is at a full rolling boil, add red and green peppers, carrots, tomatoes, clove-studded onion, sliced shallots, celery, basil, thyme, turmeric, bay leaf and crushed, dried red pepper flakes. Return to a boil; reduce heat and simmer, uncovered, for 30 minutes.

Meanwhile, cook shrimp: Put 2 cups water and salt in a 2 quart saucepan. Bring to a boil over high heat and add shrimp, all at once. Return to boil, remove from heat, cover and let stand 3 minutes. Drain shrimp, reserving 1 cup liquid. Cool shrimp until they are easy to handle.

Using fingers, peel shrimp; discard shells. Using a small sharp knife, slit shrimp lengthwise down the center back; remove and discard dark inner vein and then rinse shrimp to clean. (You can clean raw shrimp this same way.)

Add shrimp, reserved cooking liquid, crabmeat and lemon juice to soup. Cook gently, uncovered, for 10 minutes. Remove and discard clove- studded onion. Add parsley at the end of the cooking time. Taste and season with salt if desired. Makes 6 to 8 servings.