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1
Wash red and green peppers; remove core, seeds and tough inner ribs.
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2
Cut peppers into small pcs (about 1/4 inch long).
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3
Cut carrots crosswise into thin slices.
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4
(You should have about 1 c. each red and green peppers and 1 c. of the carrots.
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5
In small bowl, using a fork, crush tomatoes and break them into small pcs.
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6
Stud whole white onion with the whole cloves and cut the shallots into thin slices.
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7
Put 3 c. water and chicken broth in a 5 to 6 qt saucepan.
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8
Bring to boil over high heat.
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9
When liquid is at a full rolling boil, add in red and green peppers, carrots, tomatoes, clove-studded onion, sliced shallots, celery, basil, thyme, turmeric, bay leaf and crushed, dry red pepper flakes.
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10
Return to a boil; reduce heat and simmer, uncovered, for 30 min.
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11
Meanwhile, cook shrimp: Put 2 c. water and salt in a 2 qt saucepan.
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12
Bring to a boil over high heat and add in shrimp, all at once.
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13
Return to boil, remove from heat, cover and let stand 3 min.
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14
Drain shrimp, reserving 1 c. liquid.
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15
Cold shrimp till they are easy to handle.
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16
Using fingers, peel shrimp; throw away shells.
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17
Using a small sharp knife, slit shrimp lengthwise down the center back; remove and throw away dark inner vein and then rinse shrimp to clean.
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18
(You can clean raw shrimp this same way.)
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19
Add in shrimp, reserved cooking liquid, crabmeat and lemon juice to soup.
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20
Cook gently, uncovered, for 10 min.
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21
Remove and throw away clove- studded onion.
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22
Add in parsley at the end of the cooking time.
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23
Taste and season with salt if you like.
