View source for 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]]

== Procedures ==
# 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]].

==References==
<references/> 
[[Category:Conch Recipes]] 
[[Category:Haitian cuisine]]
[[Category:Meat Recipes]] 
[[Category:Lime Recipes[[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]]