Lambi a la Creole: Conch in Creole Sauce. 1 Lb. – Conch, shelled, cleaned, and skinned 1 Lb. – Medium Onion, sliced 3/4 cup Water 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 Thyme 1 Tsp Parsley Cut the pound of […]