Conch in Butter Sauce, Virgin Islands 🇻🇮 🇻🇬

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth can add flavor without the cost of wine.

Heat a skillet over medium-low heat and add 2-3 tablespoons of olive oil or vegetable oil.

Add 6 cloves of minced garlic and 1 whole yellow Spanish onion to the skillet.

Add 1/4 julienned bell pepper (red and green) and 1 teaspoon of salt.

Sprinkle in 2 teaspoons of thyme and 2 teaspoons of Goya adobo seasoning, then sauté the vegetables.

Add 2 teaspoons of crushed red pepper for heat and sauté further.

Add 1/2 stick of salted butter to the skillet and let it melt.

Squeeze in the juice of 1/2 a lemon into the skillet.

Add 2 teaspoons of essential seasoning to enhance flavor.

Add the cleaned and sliced conch to the skillet, retaining some of the conch water.

Stir to coat the conch with the buttery mixture and sauté.

Pour in 1.5 cups of water and stir to combine, ensuring not to make it too soupy.

Add another 1/2 stick of salted butter and taste for seasoning, adding more salt if needed.

Let the mixture cook down and reduce slightly for a light butter sauce.

Squeeze in the juice of another 1/2 lemon to enhance the seafood flavor.

Plate the dish with conch, bell peppers, onions, and crushed red pepper on top of peas and rice, and drizzle with butter sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens