Lambi a la Creole: Conch in Creole Sauce.
1 Lb. – Conch, shelled, cleaned, and skinned 1 Lb. – Medium Onion, sliced 3/4 cup Water 1 Tomato, chopped 3 Cloves Garlic, minced 1/4 cup Vegetable oil 1/4 cup Scallions 3 Tbsp Tomato Paste 2 Tbsp Vinegar 1 Tsp Thyme 1 Tsp Parsley
Cut the pound of Conch into 1-1/2 pieces. Place Conch in a bowl with vinegar. Add water and set aside for 2 hrs, then drain thoroughly. Cook onion, garlic, and shallots in a pot for 2-3 minutes. Combine remaining ingredients, and cook over medium heat. Season to taste with salt and pepper. Stir constantly. Conch is cooked when it is
Facebook Comments
