Florida Conch Or Shrimp Soup Sallye Recipes

BAHAMIAN CONCH CHOWDER

Steps:

• In a very large soup pot or Dutch oven, cook the bacon with olive oil over medium heat. When bacon is almost cooked, add garlic and jalapenos and cook for 30 seconds. Raise the heat to medium-high and add the onion, celery, carrots, fennel, and bell peppers. Add herbs, bay leaves, and crushed red pepper.
• Add the crushed tomatoes and tomato sauce. Bring to a simmer and reduce heat. Add the stock, stir in the ground conch and potatoes and bring to a simmer. Add hot red pepper sauce, to taste, and simmer for 10 minutes, then serve, or chill for later use.

FLORIDA SHRIMP BISQUE

Steps:

• 1. Melt butter over medium heat. Add the flour and milk, stirring until smooth.
• 2. In a separate skillet, saute shrimp and onions in olive oil until the shrimp are opaque.
• 3. Add shrimp, salsa, sherry and Worcestershire sauce to the milk/flour mixture, and heat until bubbly.
• 4. Serve sprinkled with grated cheese, if desired. Really good with garlic toast.

FLORIDA CONCH OR SHRIMP SOUP (SALLYE)

Steps:

• 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.