1/2 lemon, sliced
4 whole black peppers
2 lb. raw shrimp, shelled
4 slices bacon
2 tbsp. butter
1 clove garlic, finely chopped
1 c. chopped onion
1 1/2 c. chopped green bell pepper
1/4 c. chopped parsley
1 1/2 thinly sliced celery
1 (12 oz.) can tomatoes
1 (6 oz.) can tomato paste
1 tbsp. lemon juice
1 tbsp. sugar
1 tsp. salt
1/4-1/2 tsp. pepper
1/4-1/2 crushed red pepper
1 bay leaf
1/2 tsp. dried thyme
1/2 tsp. file powder

Bring 1 quart of water to boil in a large pan. Add lemon slices, black pepper and shrimp. Cook 3 minutes. Drain shrimp and save 1 cup of the liquid. Saute bacon until crisp. Drain and crumble. Set aside.

To bacon fat add butter, garlic, onion, green pepper, pepper, parsley and celery. Cook stirring until tender. Add shrimp liquid, bacon, tomatoes, paste, lemon juice, sugar, salt, pepper, red pepper, bay leaf and thyme. Bring to a boil then reduce heat and simmer covered for 30 minutes. Just before serving stir in file powder and shrimp. Serve over hot cooked white rice. Can be frozen.