SHRIMP AND CONCH

SHRIMP AND CONCH

SHRIMP AND CONCH

SHRIMP AND CONCH

SHRIMP AND CONCH

Course Appetizer

Ingredients
  

  • shrimp
  • conchs (whelks
  • salt and pepper
  • garlic

Instructions
 

  • Cook shrimp with the head on so the shell detaches easily and more flavoris retained. Boil in a pot of water until the shrimp are about halfway done(change color) then remove from heat.
  • As soon as shrimp start to float, dump right away
  • While still steaming, put shrimp in cooler and separate with newspaper tokeep them from getting tough.
  • Select a conch that you can fit in your hand, but big enough that your handwon’t fully close: the big ones are tough.
  • Wash thoroughly.
  • Boil an appropriately sized pot of water for 10-15 minutes, until it reaches arolling boil.
  • Add plenty of salt and pepper, garlic; you can make hot/spicy if you like.
  • The conch will come out of the shells; hard foot will fall off.
  • Eat foot straight like boiled shrimp. Can also slice like a marshmallow or runthrough a sausage grinder to make a patty
  • Quantities easily adjusted to number of people eating.
Keyword seafood cookbook, SHRIMP AND CONCH
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