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florida conch or shrimp soup (sallye)

(1 rating)
Recipe by
sallye bates
Austin, TX

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.

(1 rating)
yield 6 -
prep time 10 Min
cook time 1 Hr
method Stove Top

Ingredients For florida conch or shrimp soup (sallye)

  • 12-16 oz
    conchs or peeled deveined shrimp
  • 1/2 lb
    salt pork, chopped fine
  • 2 md
    white onions, finely chopped
  • 1 can
    hunts fire roasted diced tomatoes
  • 1 lg
    russet potato, finely cubed
  • 1/4 c
    uncooked rice
  • 1 Tbsp
    garlic powder
  • 3-4 md
    bay leaves
  • 1 dash
    louisiana hot sauce
  • 1 dash
    worcestershire sauce
  • 1 tsp
  • 1 tsp
    black pepper
  • 2 sm
    cans evaporated milk
  • 1 dash
    old bay seasoning (optional)

How To Make florida conch or shrimp soup (sallye)

  • 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)
  • 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
  • 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.
  • 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.