Buttered Conch, Yum Yum! Try the recipe today!
Ingredients
5 Conch (cleaned)
1 Stick of butter
1 Medium Onion
1 Tomato
½-1 Teaspoon Thyme
Salt and Pepper to Taste
2 Stalks Culantro/Cilantro
1-2 Sweet Seasoning Peppers
6 Cloves of Garlic
1/2 Teaspoon Smoked Paprika
1/4 Teaspoon Curry Powder
2 Cups of Reserved Conch Water
Enough olive oil to cover the bottom of a pan
Directions:
Clean the conch properly. This is a long process that can involve scrubbing the conch down with cornmeal, limes, vinegar to cut the slimy coat that naturally covers it. Once this is done, take off the small dark parts that dangle off the conch, and thoroughly clean out the interior of the conch. You will see a line running just under the surface of the conch, cut along this line and rinse out the inside.
After the conch has been properly cleaned place it in a slow cooker and cover with water and allow to boil for about two hours. Throw off that first water, and continue to boil the conch once more. Do this a total of about three times at three hour intervals. Use fresh BOILING water whenever you change the water. DO NOT use cold water on it, this could toughen the conch and take the conch longer to tenderize.
The final time leave the conch for about another three hours and do not throw off the water that it is boiled in as this contains the essence of the conch flavor. Let the slow cooker do all the tenderizing. No beating or pressure cooking necessary.
Then take a stick of butter and place it in a pot and let it melt slowly, let is simmer until the butter begins to foam on the top. After about three minutes the foam will start to fall to the bottom of the pan, after another three or so minutes the solids at the bottom will start to brown. Take it off the heat and pour it in a heatproof container. Refrigerate after it comes to room temperature.
After the conch is tender, you slice it into bite size pieces and put aside.
Then in a heated pot, add olive oil, garlic, tomatoes, onions, cilantro, and all the other ingredients except the butter and cook until the onions are completely translucent and cooked down.
Add the conch and stir briefly.
Then add the butter and half cup intervals of the reserved conch water to the sauce. Let it cook together on a low heat until the flavors are fully developed.
