BAHAMIAN CONCH CHOWDER
Steps:
- In a very large soup pot or Dutch oven, cook the bacon with olive oil over medium heat. When bacon is almost cooked, add garlic and jalapenos and cook for 30 seconds. Raise the heat to medium-high and add the onion, celery, carrots, fennel, and bell peppers. Add herbs, bay leaves, and crushed red pepper.
- Add the crushed tomatoes and tomato sauce. Bring to a simmer and reduce heat. Add the stock, stir in the ground conch and potatoes and bring to a simmer. Add hot red pepper sauce, to taste, and simmer for 10 minutes, then serve, or chill for later use.
FLORIDA KEYS CHOWDER
Initially, I was not going to post this recipe because I realize that everyone does not have access to Conch, BUT I have made this sea food chowder in many variations, with different kinds of sea food and it gets rave results every time. It is easy and fun to make!! You will need a food processor for this recipe, unless you like...
Provided by jannette dellanos-poland
Categories Chowders
Time 3h
Number Of Ingredients 20
Steps:
- 1. You will need a 6 qt pot. With your food processor mince the following one at a time: The onion, the garlic, the green pepper, the red pepper and the carrots. You can mince your carrots less than the other ingredients if you like chunks of carrots in your soup.
- 2. Over medium heat, add the olive oil to your pot. Add the onions, carrots, red pepper, green pepper and garlic. Saute the veggies for about 8 minutes.
- 3. Add the tomato sauce, and diced tomatoes to the veggies. Turn stove to Low medium heat.
- 4. In a measuring cup, add the tomato paste to the cold water. Mix until tomato paste is diluted. Add to veggies and tomatoes in pot.
- 5. While these are all simmering together, add the salt, pepper,oregano, garlic powder, sugar and cayenne pepper.
- 6. If you are using Conch, make sure it is thawed out. Place the conch in a zip lock bag and hammer away at it, making it about 1/4 inch thick or less. You want to flatten it so that it starts to tear about. Place Conch in food processor and pulse for about 6 seconds, you want to still have lumpy pieces of conch but most of it should be minced. I take 1/2 of my conch and mince it really fine and the other half I mince less.
- 7. Cut your Shrimp into 4 pieces sideways, to make small chunks of shrimp.
- 8. If you are using any other sea food, such as lobster, or any white fish, cut them into small bite size pieces.
- 9. Add the uncooked sea food of your choice to the soup. Most of the time, I make mine with Conch and Shrimp. When I add Lobster It adds a more fish taste to it, so keep in mind that the lobster and fish will be more fishy tasting, but Oh so Good!!
- 10. Turn your heat to simmer, let the soup simmer covered, for about 2 hours (mixing and tasting so that you may add more salt and pepper and garlic to your liking) until all of the veggies are cooked through. The sea food will cook fairly fast, but not to worry all of the ingredients in the soup will not make the seafood chewy.
- 11. 30 Minutes before serving time, take the lid off the pot and let the soup thicken up a bit.. Throw some soup cracker over the top of the soup bowls and enjoy!!
CONCH CHOWDER
I used to make this chowder when I lived in Florida where it was easy to get conch, however large clams (shelled) will also work. Recipe source: Bon Appetit (January 1983)
Provided by ellie_
Categories Chowders
Time 2h30m
Yield 4 quarts soup, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a large saucepan (soup pot) over high heat, bring conch and 8 cups water to a boil. Drain and set aside.
- In a large skillet over medium high heat, melt shortening (or bacon fat). Stir in onion, celery, bell pepper, carrot and garlic and saute until browned. You may have to cook in batches depending on size of skillet. Transfer vegetable to soup pot when cooked.
- Add drained conch and 3 quarts of water to soup pot along with potatoes, tomato puree, tomato paste, oregano, basil, bay leaves and hot pepper sauce.
- Put soup pot over high heat and bring to a boil. Reduce heat and simmer for 1 1/2 hours or until conch are tender and potatoes are cooked. Discard bay leaves. Add salt and pepper to taste.
FLORIDA SHRIMP
Shrimp so yummy I decided to name it after my beloved state! This recipe is for one really big "dinner" sized serving, since I only cook for one.
Provided by thestickyskunk
Categories Lunch/Snacks
Time 9m
Yield 25 shrimp, 1 serving(s)
Number Of Ingredients 5
Steps:
- In preparation, zest the lime and cut it in half. Set aside for later.
- In a large saucepan over medium high heat, drizzle enough olive oil to lightly cover the surface of your saucepan.
- Add the garlic powder, creole seasoning, and lime zest. Then add shrimp. Cook until pink.
- Serve immediately with remaining lime halves squeezed over the top.
Nutrition Facts : Calories 136.9, Fat 1.7, SaturatedFat 0.2, Cholesterol 189, Sodium 852.2, Carbohydrate 10.7, Fiber 2.1, Sugar 1.2, Protein 21.4
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