Crispy Pan Fried Bahamian Cracked Conch With Citrus Sauce Recipes

HABANERO LACED BAHAMIAN CRACKED CONCH CEVICHE

Provided by Food Network

Categories appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 11

Habanero Laced Bahamian Cracked Conch Ceviche image

Steps:

Cut the conch in small thin strips. If desired, boil for 1 minute in seasoned water then chill in ice water. Add 1/2 of the lemon and lime juice and all of the garlic and ginger. Let stand for 30 minutes. Add all the vegetables, remaining juices and cilantro. Season to taste with salt and pepper.
Serve with store-bought plantain chips or make them yourself.

Ingredients

8 ounces fresh conch (preferably Bahamian)
2 lemons, juiced
2 limes, juiced
1 garlic clove, minced
1 tablespoon ginger, peeled and minced
1/2 red onion, minced
1 red pepper, seeded and minced
1 yellow pepper, seeded and minced
1/4 habanero, seeded and minced
1 bunch cilantro, leaves chopped
Salt and pepper, to taste

BAHAMIAN STEAMED CONCH

Provided by Food Network

Categories side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 11

Bahamian Steamed Conch image

Steps:

Heat oil in a saute pan. Add garlic and onions and saute until onions are fragrant. Add the sweet peppers to the pan and saute for about 2 minutes. Stir in the tomato paste, tomatoes, and the thyme. Add the conch and the reserved liquid. Add chile pepper and season, to taste. Allow to simmer until conch is tender and sauce is slightly thickened. Serve over white rice.
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Ingredients

2 tablespoons canola oil
2 cloves garlic, minced
1 large Spanish onion, sliced
1 medium green sweet pepper, sliced
1 medium red sweet pepper, sliced
3 tablespoons tomato paste
4 medium plum tomatoes, chopped
3 sprigs fresh thyme
5 pounds conch meat (tenderized with a mallet, steamed and cut into large chunks), liquid reserved
1 red chile pepper, chopped
Salt

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