Conch In Creole Sauce

== Description ==
== Ingredients ==
* 1 1/2 lb. shelled Conch, cleaned, skinned 		
* 1 med. Onion, halved, sliced
* 2 limes, halved 		
* 3/4 c. water
* 3 Tbs. tomato paste 		
* 1/8 tsp. chili powder
* 11/2 tsp. minced shallots 			
* salt, pepper to taste
* 1 tomato, peeled, seeded, chopped 		
* 11/2 tsp. minced fresh thyme or 1/2 tsp. dried thyme
* 3 cloves garlic, minced 			
* hot cooked rice
* 1/4 c. unsalted, sweet butter 	
== Directions ==
# Pound Conch 1/8" thick with mallet; cut into 11/2" squares. Place Conch in medium bowl; squeeze limes over Conch. Add rinds and water to cover. Refrigerate covered 1 to 11/2 hours. Drain; discard rinds.
# Sauté Onion, garlic and shallots in butter in Dutch oven until soft but not brown, about 5 minutes. Stir in tomato, water, tomato paste, thyme, chili powder and Conch. Heat over medium heat to boiling; reduce heat to low. Simmer partially covered, stirring occasionally, until Conch is fork tender, 45–50 minutes. Season to taste with salt and pepper.
Serve over cooked rice.
Category:Haitian Meat Dishes
Category:Chili powder Recipes
Category:Thyme Recipes
Category:Conch Recipes
Category:Lime Recipes
Category:Rice Recipes
Category:Recipes that need photos