How to make Garlic Conch recipe
Garlic Conch is made with fresh spices and cooked in a garlic and butter sauce, full of flavor, and will entice your palette. Can be served as an appetizer. It is simple to make, tasty, and enticing.
A conch recipe does not only have to be cooked creole style (spicy tomato sauce) or fried. And who said you could not make Garlic Conch? A wonderful recipe such as Garlic Conch should be shared only with friends I value very much. You are the friends I value!
The first time I stumbled on this recipe, I thought about one thing. WARM BREAD! Have you ever seen a recipe or read the ingredients and the instructions and believed that it will only taste better with warm bread and a glass of your favorite wine? Am I converting some of you to eat more seafood than I did with my family? I hope so because this is a recipe you must try.
My motto is if we only live once, then life must be enjoyed every day as it should be. And if it is my time to go, if I can, I will make sure that I go smiling after eating one of my favorite dishes. If time would allow us to calculate such a life event, then we would have our ways.
About the Garlic Conch Recipe
Garlic Conch is a recipe full of flavor that will entice your palate. Garlic Conch is made with conch cooked in water, lemon juice, and bouquet garni, then simmered in butter, garlic, and chopped savory herbs and served as an appetizer or main course. It does not necessarily have to be served with bread. It can be served with grains such as rice, vegetables, and root vegetables.
Health benefits of Garlic
I could not end my post without giving you information about the main ingredient that makes this dish delicious. Garlic, an incredibly nutritious spice, is related to onions, shallots, and leeks. Here are a few of its many great health benefits:
- It can combat sickness, including the common cold.
- It can help detoxify heavy metals in the body.
- It can help lower the Total and LDL cholesterol.
- It can improve Bone health.
It is very important to add garlic to our foods not only because of the health benefits but also for taste and flavor.
Conch is a type of sea snail eaten raw in salads or cooked. Conch is added to soups, stews, and curries in the West Indies. It is typically served raw in the Bahamas as fritters and in a spicy tomato sauce (Creole sauce). In places such as Haiti, Republic Dominican and Grenada it is referred to as Lambi and eaten in curries and spicy soup.
If you ever travel to Turks and Caicos or planning on moving there, don’t forget to visit the Conch Farm. I visited the farm a few years ago and was fortunate to learn more about this amazing sea creature. It is worth the trip.
How to make Garlic Conch
The ingredients you need:
- Conch: sold in most West Indian and selective supermarkets. The particular supermarkets usually cater mainly to the Latin and West Indian communities.
- A bouquet garni parsley, thyme, scallion
- Lemon: for flavor and acidic taste.
- Garlic cloves: the garlicky taste is wonderful
- Butter: use unsalted to manage the sodium
- Fresh parsley: this is added last for a fresh taste.
- Salt and pepper to taste
- Crushed hot pepper or regular chopped hot pepper: this is an optional ingredient. Make sure that you remove all the seeds if you intend to use them for flavor only and not for heat.
Notes and Tips
- Serve this dish right away.
- The conch does not freeze well after cooking. So consume it within 2 – 3 days if refrigerated.
Garlic Conch, simple to make, tasty and enticing
- 1 pound conch about 4 large pieces
- 1 bouquet garni parsley, thyme, scallion
- Juice of 1 lemon
- 8 garlic cloves
- 2 sticks butter
- 1 tablespoon chopped parsley
- Salt and pepper to taste
- Crushed hot pepper or regular chopped hot pepper, optional
- Clean the conch; wash it in lemon and water and rinse.
- Place the conch in a pressure-cooker; add 2 crushed garlic cloves, bouquet garni, juice of lime and 2 cups of water or add enough water to cover conch. Cook over low heat for about 45 minutes. Let cool in the pot still covered.
- Drain, and then cut the conch into cubes.
- In a saucepan, melt the butter, and add the remaining crushed garlic, the conch cubes, and the chopped parsley. Add salt and pepper to taste and crushed hot pepper or regular chopped hot pepper if using.
- Let simmer for a few minutes, and serve with slices of French baguette.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Originally published March 22, 2016. Updated and republished December 5, 2022.
Loved this. I’m from the Caribbean and grew up eating conch but never made it for myself. I was so pleased with the results. Yummy and worked well with my keto diet.
Hi Anne-Marie. I am glad that the recipe worked out well for you. Thank you for your support, and please continue to cook with us!
What can I use if I don’t have pressure cooker?
Thanks for your comment. You can use a dutch oven or a heavy pot. The cooking time will be longer but you will have to keep watching the conch so they don’t burn and add warm or hot water when needed (never cold water). Always adjust the spices.
It was amazing!! Thank you
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