Fiesta Conch Recipe - Allrecipes.com
Fiesta Conch Recipe
  • READY IN ABOUT hrs

Fiesta Conch

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    40 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Pound the conch meat with a mallet until tender. Chop into bite-size pieces. Place in a bowl, sprinkle with lemon juice, and set aside.
  2. Heat the oil in a skillet over medium heat, and cook the garlic, onion, green bell pepper, red bell pepper, celery, and mushrooms until tender. Mix in the tomatoes, Worcestershire sauce, ketchup, and sugar. Season with red pepper, salt, and pepper. Bring to a boil. Reduce heat to low, and simmer uncovered 20 minutes, stirring occasionally.
  3. Mix the conch meat into the skillet, and continue to cook 10 minutes. Do not overcook, or the conch will become tough.
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Reviews More Reviews

Jun 03, 2012

Hmmm....a common pasta sauce with conch. But I rated just for the fun of the instructions!!!......."shells removed" lol lol

 
Apr 11, 2012

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.

 

2 Ratings

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Nutrition

  • Calories
  • 258 kcal
  • 13%
  • Carbohydrates
  • 26.6 g
  • 9%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 5.5 g
  • 9%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 27.1 g
  • 54%
  • Sodium
  • 754 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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