We don’t all live in the Bahamas and have access to conch meat - like oysters, can be eaten uncooked, and probably simplest is the best - the conch meat is scored with a knife, lime juice and spices are sprinkled over the meat.

It can also be deep-fried (called “cracked conch”), steamed, added to soups, salads and stews or made into conch chowder and conch fritters.

Equally, shrimp, lobster, crawfish or scallops will substitute here…

2 cups fresh conch, lobster, shrimp…
3 cups white bechamel sauce
1/2 cup grated cheese
2 or 3 medium tomatoes
1 medium green pepper

Dissolve cheese in cream sauce. Place a layer of tomatoes, green pepper, and seafood in a baking dish. Cover with cream sauce and repeat. Cover top with bread crumbs and bake for 40mins to an hour at 350F.

Posted in recipes, food by Lisa - January 27th, 2007 |
Tags: seafood, conch, recipe, casserole

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