Conche in Creole Sauce

== Ingredients ==
* 1½ pounds shelled conch, cleaned, skinned
* 2 limes, halved
* ¼ cup unsalted butter
* 1 medium onion, peeled, halved, sliced
* 3 cloves garlic, peeled, minced
* 1½ teaspoons minced shallots
* 1 tomato, peeled, seeded, chopped
* ¾ cup water
* 3 tablespoons tomato paste
* 1½ teaspoons minced fresh thyme, or ½ teaspoon dried thyme
* ½ scotch bonnet chile, minced
* salt and black pepper to taste
* hot cooked rice
== Directions ==
# Pound the conch to ⅛-inch thick with a mallet; cut it into 1½-inch squares.
# Place the conch in a medium bowl; squeeze the limes over the top.
# Add the lime rinds and water to cover.
# Cover and refrigerate 1 – 1½ hours.
# Drain and discard the rinds.
# In a Dutch oven or large pot, melt the butter.
# Add the onion, garlic and shallots and sauté until soft but not brown, about 5 minutes.
# Stir in the tomato, water, tomato paste, thyme, minced chile and conch.
# Heat over medium to boiling; reduce the heat to low.
# 45–50 minutes, stirring occasionally.
# Simmer, partially covered, until the conch is fork tender,.
# Season to taste with salt and pepper.
# Serve over hot cooked rice.
Category:Conch Recipes
Category:Haitian Meat Dishes
Category:Lime Recipes
Category:Recipes that need photos
Category:Rice Recipes
Category:Scotch bonnet Recipes
Category:Thyme Recipes
Category:Garlic Recipes
Category:Shallot Recipes
Category:Onion Recipes
Category:Tomato Recipes
Category:Tomato paste Recipes