Best Conch Steam Recipes

Crispy Pan Fried Bahamian Cracked Conch with Citrus Sauce image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/2 cup spiced rum
1/2 cup orange juice
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon sugar
4 tablespoons butter (not necessary but very yummy)
2 to 4 pieces conch, per person
Flour, for dusting
1 egg, beaten with 3 tablespoons water, for egg wash
Bread crumbs
Oil, for pan frying
Chopped cilantro, edible fresh flowers, for garnish

Steps:

Combine spiced rum, orange juice, lemon juice, lime juice, and sugar and reduce on high heat until syrupy. Slowly add butter until thick. Keep warm.
Dip the conch in flour, then egg wash, then in bread crumbs. Cook on medium heat in canola oil until golden. Season with salt and pepper. Serve with citrus sauce and garnish with cilantro and fresh flowers if available.

Bahamian Steamed Conch Recipe - (3.7/5) image

Provided by Moxey2009

Number Of Ingredients 16

4 conch, cleaned and pounded
1 teaspoon vinegar
2 tablespoons butter
2 tablespoons oil
1 onion, chopped
1 green pepper, chopped
1/4 cup ham, chopped fine (optional)
2 cups tomatoes, chopped
1 hot pepper, chopped fine
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 cups water
1/2 teaspoon thyme
1 tsp salt
1/2 tsp black pepper
Dash lime juice

Steps:

Place conch in boiling water. When water foams up, drain and add fresh. Boil and repeat until the water is clear. Add vinegar and simmer 20 minutes or until the conch is fork-tender. Drain and cut conch into bite size pieces. In a heavy pan, heat oil and butter. Sauté onion, green pepper, conch and ham. When the onion is soft, add tomatoes, hot pepper, ketchup, Worcestershire, water, thyme, salt and black pepper. Cover and steam 10-15 minutes. Stir in lime juice.

Bahamian Steamed Conch image

Provided by Food Network

Categories side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 11

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

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.