Ingredients
8fresh conch,shells removed
½lemon,juiced
2tbspolive oil
2garlic cloves,minced
1medium onion,diced
1green bell pepper,chopped
1red bell pepper,chopped
¾cupcelery,diced
1½cupsmushrooms,chopped
28ozstewed tomatoes,1 can
1tbspworcestershire sauce
⅓cupketchup
¼tspwhite sugar
1tspred pepper flakes,or to taste
salt and pepper,to taste
Preparation
Pound the conch meat with a mallet until tender. Chop into bite-size pieces. Place in a bowl, sprinkle with lemon juice and set aside.
Heat the oil in a skillet over medium heat and cook the garlic, onion, green bell pepper, red bell pepper, celery, and mushrooms until tender. Mix in the tomatoes, Worcestershire sauce, ketchup, and sugar.
Season with red pepper, salt, and pepper. Bring to a boil. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
Mix the conch meat into the skillet and continue to cook for 10 minutes. Do not overcook or the conch will become tough.
