Ingredients Edit

Directions Edit

  1. Pound the conch to ⅛-inch thick with a mallet; cut it into 1½-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 – 1½ 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 chile and conch.
  9. Heat over medium to boiling; reduce the heat to low.
  10. 45–50 minutes, stirring occasionally.
  11. Simmer, partially covered, until the conch is fork tender,.
  12. Season to taste with salt and pepper.
  13. Serve over hot cooked rice.

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