Lambi a la Creole: Conch in Creole Sauce.
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1 Lb. – Conch, shelled, cleaned, and skinned 1 Lb. – Medium Onion, sliced 3/4 cup Wate
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r 1 Tomato, chopped 3 Cloves Garlic, minced 1/4 cup Vegetable oil 1/4 cup Scallions 3 Tbsp Tomato Paste 2 Tbsp Vinegar 1 Tsp Th
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yme 1 Tsp Parsley
Cut the pound of Conch into 1-1/2 pieces. Place Conch
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in a bowl with vinegar. Add water and set aside for 2 hrs, then drain thoroughly. Cook onion, garlic, and shallots in a pot for 2-3 minutes.
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Combine remaining ingredients, and cook over medium heat. Season to taste with salt and pepper. Stir constantly. Conch is cooked when it is
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