Gallo Nobel con salsa (109/2000)
Start by peeling the shrimps and cut the rooster file into yummy bits. Fry the bits (or chicken fillet) in butter until it gets a nice color. Add 2 cups white sparkling wine (I used Pelorus Blanc de Blancs), 1 cup milk, 500 gr crushed Italian tomatoes and various spices and vegetarian broth. Let it cook on low heat for about an hour to make the sauce just thick enough. Closing up with fresh shrimps in the sauce as well as an extra dish. Great in combination with sourdough bread, couscous or rice.