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home > recipes > seafood > conche in creole sauce
from Chicago, IL I received a request for Haitian recipes. Here we are... 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 chile, minced Salt and black pepper to taste Hot cooked rice Pound the conch to 1/8-inch thick with a mallet; cut it into 1 1/2-inch squares. Place the conch in a medium bowl; squeeze the limes over the top. Add the lime rinds and water to cover. Cover and refrigerate 1-1 1/2 hours. Drain and discard the rinds. In a Dutch oven or large pot, melt the butter. Add the onion, garlic and shallots and saute until soft but not brown, about 5 minutes. Stir in the tomato, water, tomato paste, thyme, minced chile and conch. Heat over medium to boiling; reduce the heat to low. Simmer, partially covered, until the conch is fork tender, 45-50 minutes, stirring occasionally. Season to taste with salt and pepper. Serve over hot cooked rice. 341 calories (38% from fat),14 grams fat (7 grams sat. fat), 16 grams carbohydrate, 36 grams protein, 167 mg sodium, 122 mg cholesterol, 147 mg calcium, 2 grams fiber

Conche in Creole Sauce


average rating = 5 stars(5.00001 comment available)
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list all recipes for SEAFOOD (335)
list all Central American recipes (91)
list all recipes by DAVE (405)


   

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keyword: conche
keyword: creole
keyword: sauce
ethnicity: central american
recipes for seafood
recipes by dave
Email Address:
(posted October 17, 2003)

from Chicago, IL

I received a request for Haitian recipes. Here we are...

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
chile, minced
Salt and black pepper to taste
Hot cooked rice

Pound the
conch to 1/8-inch thick with a mallet; cut it into 1 1/2-inch squares. Place the conch in a medium bowl; squeeze the limes over the top. Add the lime rinds and water to cover. Cover and refrigerate 1-1 1/2 hours. Drain and discard the rinds.

In a
Dutch oven or large
pot, melt the butter. Add the onion, garlic and shallots and saute until soft but not brown, about 5 minutes.

Stir in the
tomato, water,
tomato paste, thyme, minced chile and conch. Heat over medium to boiling; reduce the heat to low. Simmer, partially covered, until the conch is fork tender, 45-50 minutes, stirring occasionally. Season to taste with salt and pepper.

Serve over
hot cooked rice.

341 calories (38% from
fat),14 grams fat (7 grams sat. fat), 16 grams carbohydrate, 36 grams protein, 167 mg sodium, 122 mg cholesterol, 147 mg calcium, 2 grams fiber



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from new orleans, Louisiana, United States wrote:2  2

tres excellant
5 starsDecember 9, 2003


 
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