Description Edit

Ingredients Edit

Directions Edit

  1. Pound Conch 1/8" thick with mallet; cut into 11/2" squares. Place Conch in medium bowl; squeeze limes over Conch. Add rinds and water to cover. Refrigerate covered 1 to 11/2 hours. Drain; discard rinds.
  2. Sauté Onion, garlic and shallots in butter in Dutch oven until soft but not brown, about 5 minutes. Stir in tomato, water, tomato paste, thyme, chili powder and Conch. Heat over medium heat to boiling; reduce heat to low. Simmer partially covered, stirring occasionally, until Conch is fork tender, 45–50 minutes. Season to taste with salt and pepper.

Serve over cooked rice.

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