Steamed Conch

Renee Robley’s steamed conch cooks in a covered pot with vegetables, selected optional shrimp and water crackers. Green seasoning, thyme, sliced Scotch bonnet, garlic and onion powders season this Jamaican preparation, which is served hot.

The supplied cleaned conch is boiled until fork-tender, drained and cooled, then cut into bite-sized pieces. It is seasoned with part of the green seasoning, all-purpose seasoning, garlic powder, onion powder, salt and black pepper. The selected optional shrimp takes the remaining green seasoning.

Thyme, supplied chopped onion, carrot, okra and tomato, sliced red and green bell peppers and Scotch bonnet are combined in a bowl and set aside. Vegetable oil heats in a large pot. The seasoned conch sautés, then cooks covered briefly before the vegetables are stirred in.

Water is poured in, followed by tomato paste, pimento seeds, the selected optional shrimp and butter. The mixture is stirred and cooked covered, with more of the same water if needed. It is tasted, with salt and black pepper adjusted if needed and optional pepper sauce added.

Off the heat, the selected optional water crackers are layered on top and gently stirred into the liquid to soak it up. The finished conch is served hot; plain rice is the selected suggested accompaniment.