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

Bring 1 quart water to boiling in large saucepan. Add lemon slices, black peppers and shrimp. Reduce heat; simmer uncovered, 3 minutes. Drain shrimp, reserving 1 cup cooking liquid. In same saucepan, saute bacon, over low heat until crisp. Remove bacon; drain on paper towels; crumble. To bacon fat, add butter garlic, onions, green peppers, parsley, celery; cook stirring, about 5 minutes or until vegetables are tender.

Add reserved shrimp liquid, bacon, tomatoes, tomato paste, lemon juice; sugar, salt, pepper, red pepper, bay leaf, thyme; bring to a boil, reduce heat and simmer covered for 30 minutes.

Just before serving, stir in file powder and shrimp; bring to boiling, reduce heat and simmer 5 minutes. Serve over hot cooked rice. Makes 6 to 8 servings.

NOTE: This dish may be made in advance and frozen until ready to use.