Shrimp and Fall Greens Gumbo

I have been making this soup for about 20 years and it remains one of my all time favorite recipes! 

Serving Size  : 4      

12            ounces  clam juice
1              pound  shrimp — small, reserve shells
1             tablespoon  butter
1             cup  onion — chopped
1             cup  green pepper — diced
1             Tablespoon  garlic — chopped
1             cup  tomatoes — seeded, diced
2             large  bay leaf
1             tablespoon  dried thyme
1/2         teaspoon  Tabasco sauce
1/2         bunch  kale — chopped coarsely
1/2         bunch  scallions — dia. slices
1 1/2    tablespoons  file powder

1)   Boil water, reserved shrimp shells and clam juice for 15 minutes. strain and reserve stock.

2)   Sauté onions, peppers and garlic in butter for 2 until tender, add tomatoes, bay leaves, thyme, tabasco and reserved stock. bring to a boil. reduce heat, simmer 15 minutes.

3)   Add greens to soup, simmer until greens are bright green, about 3 minutes. add shrimp, simmer 1 more minute. turn off heat, add file powder, season with salt and pepper and Tabasco.

4)   Garnish with diagonal cut scallions.