FLORIDA CONCH OR SHRIMP SOUP (SALLYE)

Name: FLORIDA CONCH OR SHRIMP SOUP (SALLYE)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6-
Cuisine: Caribbean
Ingredients: 12-16 oz conchs or peeled deveined shrimp; 1/2 lb 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 c uncooked rice; 1 Tbsp garlic powder; 3-4 medium bay leaves; 1 dash(es) louisiana hot sauce; 1 dash(es) worcestershire sauce; 1 tsp salt; 1 tsp black pepper; 2 small cans evaporated milk; 1 dash(es) old bay seasoning (optional)

By sallye bates
@grandedame

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.

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

Prep:

10 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

12-16 oz

conchs or peeled deveined shrimp
1/2 lb

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 c

uncooked rice
1 Tbsp

garlic powder
3-4 medium

bay leaves
1 dash(es)

louisiana hot sauce
1 dash(es)

worcestershire sauce
1 tsp

salt
1 tsp

black pepper
2 small

cans evaporated milk
1 dash(es)

old bay seasoning (optional)
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How to Make FLORIDA CONCH OR SHRIMP SOUP (SALLYE)

Step-by-Step

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)
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
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.
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.