Ingredients
- 25 prawns (raw)
- 1 file seasoning
- 1 green bell pepper
- 1 bell pepper (red)
- 700 ml water for cooking shrimp
- 525 gr tomatoes in puree (crushed)
- 350 ml fish stock
- 240 ml table wine (red)
- 130 gr shrimp cooking liquid
- 60 gr onion (yellow peeled)
- 60 ml water
- 45 ml lemon juice (fresh)
- 30 ml pure olive oil
- 16 gr cornstarch mixed with
- 16 ml worcestershire sauce
- 7 gr paprika
- 7 gr italian parsley stemmed
- 7 gr italian parsley for (garnish)
- 6 gr thyme leaves (fresh)
- 3 gr garlic (minced)
- 2 gr thyme leaves (dried)
- 1 gr pepper flakes (crushed red)
- 1 gr kosher salt
- 1 slice stalk celery
Cook rice first, and while it is cooking, cook shrimp. To cook shrimp, bring water to a boil; add shrimp and boil for 6 8 minutes until color changes to pink; rinse in cold water (to stop cooking), and drain.
To prepare stew, squeeze juice of half lemon over cooked shrimp and set aside. Put oil in 6 litre saucepan and cook onion on medium heat until it is softened and translucent, 6 8 minutes. Add garlic, chopped peppers, celery, thyme, and file seasoning and cook for 5 more minutes. Add tomato, wine, pepper flakes, shrimp cooking liquid, fish stock, paprika, Worcestershire sauce, and salt. Simmer for 10 minutes and taste to determine the level of "heat" from the peppers. Add more if necessary. If you want to thicken it, add cornstarch mixture and simmer for 3 4 minutes. Add half cup parsley. The stew can be made to this point and held for several hours. Add the cooked shrimp just before you are ready to serve. Add shrimp. When it is heated through, squeeze remaining lemon juice over it and serve.