4 c. water
1/2 lemon, sliced
4 peppercorns
2 lbs. shrimp, shelled and deveined
4 slices bacon; cut up
2 tbsp. butter
1 clove garlic, minced
1 c. chopped onion
1 1/2 c. sliced celery
1 1/2 c. chopped green pepper
1 (28 oz.) can tomato juice
1 (6 oz.) can tomato paste
1 tbsp. lemon juice
1 tbsp. sugar
1 tsp. salt
1/2 tsp. pepper
1 bay leaf
1/4 tsp. Tabasco
1/2 tsp. thyme
1/4 tsp. cayenne pepper
1/2 tsp. file' powder

Bring water to boil; add next 3 ingredients. Reduce heat and simmer 5 minutes. Drain. Set aside and reserve 1 cup liquid.

Saute bacon in large skillet and remove. Add butter, garlic, onion, celery and green pepper. Cook 5 minutes. Add reserve shrimp liquid and remaining ingredients, except file' powder. Bring to a boil and simmer 1 1/2 hours. Add shrimp and file' powder. Heat through but do not boil. Remove bay leaf and serve over rice. Serves 4 generously, 6 in a pinch.

It seems like a lot of steps but is worth it!