florida conch or shrimp soup (sallye)

Name: FLORIDA CONCH OR SHRIMP SOUP (SALLYE)
Prep time: 10 min
Cook time: 1 h
Yield: 6
Cuisine: Caribbean
Ingredients: 12-16 ounce(s) conchs or peeled deveined shrimp; 1/2 pound(s) salt pork, chopped fine; 2 medium white onions, finely chopped; 1 can(s) hunts fire roasted diced tomatoes; 1 large russet potato, finely cubed; 1/4 cup(s) uncooked rice; 1 tablespoon(s) garlic powder; 3-4 medium bay leaves; 1 dash(es) louisiana hot sauce; 1 dash(es) worcestershire sauce; 1 teaspoon(s) salt; 1 teaspoon(s) black pepper; 2 small cans evaporated milk; 1 dash(es) old bay seasoning (optional)

(1 RATING)

33 Pinches 1 Photo

sallye bates

Austin, TX

Updated on Feb 6, 2013

Conch (pron.: /?konk/ or /?kont?/)[1] is a common name that is applied to a number of different medium to large-sized sea snails or their shells. The term generally applies to large sea snails whose shell has a high spire and a noticeable siphonal canal (in other words, the shell comes to a point at both ends). This soup is made from the critters that live in the conch shells and is a specialty in Key West.

Rate

prep time 10 Min

cook time 1 Hr

method Stove Top

yield 6- serving(s)

Ingredients

12-16 ounces conchs or peeled deveined shrimp
1/2 pound salt pork, chopped fine
2 medium white onions, finely chopped
1 can hunts fire roasted diced tomatoes
1 large russet potato, finely cubed
1/4 cup uncooked rice
1 tablespoon garlic powder
3-4 medium bay leaves
1 dash louisiana hot sauce
1 dash worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper
2 small cans evaporated milk
1 dash old bay seasoning (optional)

How To Make florida conch or shrimp soup (sallye)

Step 1

Pulse the conchs or shrimp in food processor until chopped fine. Transfer to a pot half-filled with water and bring to a boil. Once water boils, drain off in sieve Return conchs to pot after drained and refill pot with water (about 4 quarts)

Step 2

In heavy skillet (I use my cast iron) over medium high heat, fry salt pork and onions until golden brown. Add tomatoes, potatoes and rice and mix well. Note: If you use minute rice, do not add it until about 10 minutes before soup is done. Continue cooking, stirring continually just until mixture begins to boil Pour into pot with conchs, add seasonings and bay leaves
Step 3

Continue cooking at a simmer until vegetables are tender (about 30 minutes) Remove from heat, add evaporated milk and blend. NOTE: DO NOT LET MIXTURE BOIL AFTER MILK IS ADDED.
Step 4

Ladle into individual serving dishes, garnish with chopped fresh cilantro and/or chopped green onions if desired and serve immediately. Good served as an entree or as a main dish with hard rolls, oyster crackers, or baguettes.
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