Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Conch | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 lb. shelled conch, cleaned, skinned
- 1 med. onion, halved, sliced
- 2 limes, halved
- 3/4 c. water
- 3 Tbs. tomato paste
- 1/8 tsp. chili powder
- 11/2 tsp. minced shallots
- salt, pepper to taste
- 1 tomato, peeled, seeded, chopped
- 11/2 tsp. minced fresh thyme or 1/2 tsp. dried thyme
- 3 cloves garlic, minced
- hot cooked rice
- 1/4 c. unsalted, sweet butter
Directions
Pound conch 1/8" thick with mallet; cut into 11/2" squares. Place conch in medium bowl; squeeze limes over conch. Add rinds and water to cover. Refrigerate covered 1 to 11/2 hours. Drain; discard rinds.
Sauté onion, garlic and shallots in butter in Dutch oven until soft but not brown, about 5 minutes. Stir in tomato, water, tomato paste, thyme, chili powder and conch. Heat over medium heat to boiling; reduce heat to low. Simmer partially covered, stirring occasionally, until conch is fork tender, 45-50 minutes. Season to taste with salt and pepper.
Serve over cooked rice.
Category:Haitian Recipes
Category:Haitian Meat Dishes