FLORIDA CONCH OR SHRIMP SOUP (SALLYE)
This soup is made from the critters that live in the conch shells and is a specialty in Key West.
12-16 ozconchs or peeled deveined shrimp
1/2 lbsalt pork, chopped fine
2 mediumwhite onions, finely chopped
1 can(s)hunts fire roasted diced tomatoes
1 largerusset potato, finely cubed
1/4 cuncooked rice
1 Tbspgarlic powder
3-4 mediumbay leaves
1 dash(es)louisiana hot sauce
1 dash(es)worcestershire sauce
1 tspblack pepper
2 smallcans evaporated milk
1 dash(es)old bay seasoning (optional)
How to Make FLORIDA CONCH OR SHRIMP SOUP (SALLYE)
- 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.