Steamed Conch (Jamaican)

A delicious steam conch dinner with shrimp and okra. Perfectly paired with white rice or eaten alone as a dinner option.

1 lb conch/lambi
12 oz large shrimp
4 Tbsp. Green Seasoning, divided
3 sprigs fresh thyme
1 small onion, chopped
2 medium carrots, chopped
10 okra, chopped
½ red bell peppers, sliced
2 medium tomatoes, chopped
5 pimento seeds
½ green bell pepper, sliced
all-purpose seasoning
black pepper, freshly ground
sea salt
1 scotch bonnet pepper
Pickapeppa Sauce
vinegar (optional)
lemon (optional)
garlic powder (optional)
onion powder (optional)
3 Tbsp. vegetable oil
3 cups water
1 Tbsp. tomato paste
1 Tbsp. butter
5 water crackers

To tenderize the conch, boil conch until tender to fork. About 1 hour. The conch can also be tenderized using a meat tenderizer. Beat until thin and tender.

When conch is tender, drain from water and leave to cool to touch.

Cut into bite-size pieces, and season with 2 Tbsp. green seasoning, salt, pepper, all-purpose seasoning, garlic powder, onion powder (or your favorite method of seasoning meat).

Season shrimp with remaining green seasoning (or your favourite method of seasoning fish/seafood). Combine thyme, onion, bell peppers, tomatoes, carrots, scotch bonnet pepper, okra in a bowl and set to the side.

On a medium-high heat, add oil to the pot. Sauté seasoned conch for about 5 minutes then cover pot and steam for 3-4 minutes.

Add vegetables to pot and mix. Add water to pot. Add tomato paste, pimento seeds, shrimp and butter to pot and mix.

Cover and let cook for 5-8 minutes (test carrots and okra for tenderness) Add more water if needed to cook. Taste test for salt and for pepper. Add hot pepper sauce, if needed.

Take the pot off the stove. Add water crackers in a layer on top of the pot. Stir pot making sure that crackers get submerged in liquid and soften.

Best served hot.

Makes 4-6 servings.