Thursday, April 10, 2008

Lambi (conch seafood)

Cooking time: 1 hr
Serves: 8


1 pound shelled conch, cleaned, skinned
1 med. onion sliced
3/4 cup water
1 tomato chopped
3 cloves garlic, minced
1/4 cup oil
1 medium chopped onion
1/4 cup scallions 3 tablespoons. tomato paste
salt, black pepper, and hot pepper to taste
1 tsp. minced shallots
1 tsp. thyme
1 tsp parsley
2 tablespoons. vinegar

  1. Pound conch with a mallet; cut into 1 1/2" pieces. Place conch in a bowl with vinegar.
  2. Add water, and set aside for 2 hrs then drain thoroughly. Cook onion, garlic and shallots in oil for 2-3 minutes
  3. Combine remaining ingredients and cook over medium heat. Conch is cooked when it is tender (about 45 minutes) for 45-50 minutes, stirring constantly until conch is tender.

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