Pimentade de Lambi (Pimentade Conch): Throughout my adult years I have learned to keep certain friends around. The ones who matter the most to me even if they keep reminding me that I need to cook for them when they are thousands of miles away.
The real pleasure in seeing them is to look at how we are physically aging. I know I am mean, but it is hilarious. We talk about “hitting the town,” dancing and have fun as if we are still in our twenties. Who are we kidding! It is always the same thing.
We all get dressed in our best attire, drive to Manhattan, dine at a nice restaurant, and chat until we can’t anymore and then decide to go to a club. We arrive at the club, and everyone starts talking about when we used to go out back in the days and how the crowd is different.
The chat continues until one of us says, that we need to act our age and go to sleep. Yes! Sleep because we are tired and no longer have the energy to stay up past 1 AM. We are all a bunch of soon to be grumpy old men and women. Can’t wait to see how we all turn out when we reach 60 years old.
So to go back to the recipe, I am posting my Pimentade de Lambi avec Melon or Pimentade Conch with Watermelon to tease my friend Frero who since January 2014 has placed his food order. One of his requests includes Conch Creole. I thought it would be fair enough to tease him just a little bit with my Pimentade de Lambi avec Melon or Pimentade Conch with Watermelon. Sorry Charles! Your order has been placed, no changes allowed.
Pimentade de Lambi avec Melon or Pimentade Conch with Watermelon is similar to a conch salad with watermelon added. This recipe would have been perfect if I lived close to the ocean, or if I was able to buy freshly caught conch. The cooking process is much simpler when the conch is fresh and taste better also. With the frozen conch, because the meat is very thought, it is best to split the thicker section in half for faster cooking.
A pressure cooker is always needed to cook conch. Usually, 45 minutes to 60 minutes is the average cooking time. Once the meat is tender, any dishes can be created in a jiffy. This recipe made the same way Conch Creole or Conch en sauce is created except that the sauce is not included.
The conch meat is marinated with sour orange juice, hot peppers (habanero or scotch bonnet pepper), shallots, salt, pepper, parsley, and watermelon added just before serving. This recipe will taste better if prepared a day ahead and then mix with watermelon. The Conch will have sufficient time to absorb the flavors of the spices and taste delicious.
- [ihc-hide-content ihc_mb_type=”block” ihc_mb_who=”unreg” ihc_mb_template=”1″ ][/ihc-hide-content]Servings: 4 - 6
- 2 lbs conch meat
- 2 tbsp hot peppers sliced thin (habanero or scotch bonnet)
- 8 oz of sour orange juice
- 1/2 cup shallots chopped
- 2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 tbsp parsley chopped
- 2 tbsp fresh lemon or lime juice
- 1 1/2 to 2 cups watermelon cut in cubes
- If using frozen conch the following ingredients are need:
- juice of 1 lime or lemon
- 2 scallions chopped
- 2 sprigs parsley
- 1 sprig thyme
- Cooking with fresh Lambi, clean and with a kitchen mortar flatten the thicker part of the conch, cut in small pieces and add all ingredients with the exception of the watermelon which must be added prior to serving.
- Cooking with frozen Lambi, clean, split thicker section in half, add to a pressure cooker and cook with garlic, scallions, lemon juice, parsley and thyme for about 45 - 55 minutes until fully cooked. Remove from water and cut in small pieces and add to a bowl. Add hot pepper, sour orange, shallots, salt, black pepper, parsley, lemon or lime juice and marinate for a few hours or overnight. Add watermelon before serving.
NotesRecipe can be prepared with both fresh caught conch or frozen conch. For best result, allow conch meat to marinate overnight and add watermelon before serving.Shop for your favorite condiments & spicesVisit Noubess!