Conche in Creole Sauce

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[edit] Description

[edit] Ingredients

• 1 1/2 pounds shelled Conch, cleaned, skinned
• 2 limes, halved
• 1/4 cup unsalted butter
• 1 medium Onion, peeled, halved, sliced
• 3 cloves garlic, peeled, minced
• 1 1/2 teaspoons minced shallots
• 1 tomato, peeled, seeded, chopped
• 3/4 cup water
• 3 tablespoons tomato paste
• 1 1/2 teaspoons minced fresh thyme, or 1/2 teaspoon dried thyme
• 1/2 Scotch bonnet chili, minced
• salt and black pepper to taste
• Hot cooked rice

[edit] Directions

1. Pound the Conch to 1/8-inch thick with a mallet; cut it into 1 1/2-inch squares.
2. Place the Conch in a medium bowl; squeeze the limes over the top.
3. Add the lime rinds and water to cover.
4. Cover and refrigerate 1-1 1/2 hours.
5. Drain and discard the rinds.
6. In a Dutch oven or large pot, melt the butter.
7. Add the Onion, garlic and shallots and sauté until soft but not brown, about 5 minutes.
8. Stir in the tomato, water, tomato paste, thyme, minced chili and Conch.
9. Heat over medium to boiling; reduce the heat to low. 45-50 minutes, stirring occasionally.
10. Simmer, partially covered, until the Conch is fork tender,
11. Season to taste with salt and pepper.
12. Serve over hot cooked rice.