Easy Fiesta Conch Recipe

Ingredients

• 8 fresh conch, shells removed
• 0.5 lemon, juiced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 medium onion, diced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 0.75 cup diced celery
• 1.5 cups chopped mushrooms
• 1 (28 ounce) can stewed tomatoes
• 1 tablespoon Worcestershire sauce
• 0.33 cup ketchup
• 0.25 teaspoon white sugar
• 1 teaspoon red pepper flakes, or to taste
• salt and pepper to taste

Instructions

1. Tenderize the conch meat by pounding it with a mallet. Chop it into bite-sized pieces, place in a bowl, drizzle with lemon juice, and set aside to marinate.
2. In a skillet, heat the oil over medium heat. Sauté the garlic, onion, green bell pepper, red bell pepper, celery, and mushrooms until softened. Stir in the tomatoes, Worcestershire sauce, ketchup, and sugar. Season generously with red pepper, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 20 minutes, stirring occasionally to prevent sticking.
3. Gently fold the conch meat into the sauce-filled skillet. Continue cooking for approximately 10 minutes, ensuring the conch is heated through but not overcooked to maintain its tenderness.

Nutrition

• Calories: 258 kcal
• Fat Content: 6 g
• Fiber Content: 3 g
• Sugar Content: 11 g
• Sodium Content: 689 mg
• Protein Content: 27 g
• Cholesterol Content: 66 mg
• Carbohydrate Content: 27 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g