Bahamian Conchscungilli Salad Recipes

Steps:

• Drain the scungilli and rinse under cold water.
• Sliced in bite-size pieces (if not already sliced).
• Toss sliced scungilli, celery, olives, garlic, salt and peppers.
• Mix together oil, lemon juice, lemon zest, salt, pepper cilanto and parsley.
• Add to scungilli mixture.
• Add bite size shrimp, if desired.
• Refrigerate and marinate for at least 30 minutes (or longer).
• Serve on a bed of lettuce.

Steps:

• 1. First of all, make sure to clean and wash the conch, then tenderize it until slightly med. You don't want this sald to be soft. So just a few blows with the tenderizer.
• 2. Once you've washed your conch, you have to now cut it up in to chuncks. Prepare all other ingredients that has to be diced and cut.
• 3. In a big mixing bowl, combine all conch and herbs and tossed them together. Add salt, blackpepper and cayenne pepper. Toss and mix through. You then squeeze in the citrus juices and mix all together again and toss.
• 4. Place in a serving bowl and everyone have a nice Conch Salad. This will serve 4-6 guests. ENJOY

Steps:

• Heat the oil in a large sauce pot over medium heat. Saute the onion, celery, carrots, red pepper, potato, thyme, red chili flakes, allspice, and bay leaves for 5 minutes, until they began to soften.
• Add the tomatoes, clam juice, and cold water. Bring to a boil and immediately lower to a simmer.
• If using defrosted conch meat, add now and cook for 35 minutes, uncovered. Then add the malt or red wine vinegar, parsley, scallions, salt, and cayenne pepper, and simmer 5 minutes.
• If using chopped clams, add now along with the malt or red wine vinegar, parsley, scallions, salt, and cayenne pepper, and simmer 5 minutes longer.

Steps:

• OK real easy. Rinse the canned scungilli well (I soak for a couple of seconds and then repeat one more time).
• Take a medium mixing bowl. Add all the above ingredients; toss until mixed well.
• Refrigerate for 30 minutes to let the flavors meld and enjoy!

Steps:

• Place olive oil, onions, bell peppers, ham and garlic in a large soup pot over medium high heat. Saute, stirring occasionally, for 5 minutes or until onion is translucent. Add tomatoes, tomato paste, tomato juice, hot water, bay leaf, barbecue sauce, marjoram, sage, thyme, parsley, oregano, salt, cracked and cayenne peppers. Stir to combine ingredients and bring mixture to a boil.
• Add conch to the pot. Reduce heat to low and simmer, covered, for 5 to 6 hours or until conch is tender. Lace each individual serving with hot pepper sherry to taste.