Recipe by Judy
"This recipe is a result of my intro to conch while spending several years sailing off the coast of Florida and in the Caribbean. Hope you enjoy. Serve immediately over white rice or fine noodles along with a green veggie such as peas or whole green beans and warm French baguettes. White wine really sets it off. Note: The sauce may be prepared ahead and refrigerated 3-4 days or frozen until ready to use. Simply reheat, add conch, and serve."
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fresh conch, shells removed
green bell pepper, chopped
red bell pepper, chopped
1 1/2 cups
1 (28 ounce) can
red pepper flakes, or to taste
salt and pepper to taste
Hmmm....a common pasta sauce with conch.
But I rated just for the fun of the instructions!!!......."shells removed"
Only had 3 conch, so I halved all the ingredients except for the garlic & red pepper flakes, as we like spicy food. This makes a wonderful dinner, and we will definetly have this again. Served it over rice and had garlic bread on the side.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 50
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