Florida Conch Or Shrimp Soup Sallye Recipes

CONCH CHOWDER

Steps:

• In a large saucepan (soup pot) over high heat, bring conch and 8 cups water to a boil. Drain and set aside.
• In a large skillet over medium high heat, melt shortening (or bacon fat). Stir in onion, celery, bell pepper, carrot and garlic and saute until browned. You may have to cook in batches depending on size of skillet. Transfer vegetable to soup pot when cooked.
• Add drained conch and 3 quarts of water to soup pot along with potatoes, tomato puree, tomato paste, oregano, basil, bay leaves and hot pepper sauce.
• Put soup pot over high heat and bring to a boil. Reduce heat and simmer for 1 1/2 hours or until conch are tender and potatoes are cooked. Discard bay leaves. Add salt and pepper to taste.

FLORIDA KEYS CHOWDER

Steps:

• 1. You will need a 6 qt pot. With your food processor mince the following one at a time: The onion, the garlic, the green pepper, the red pepper and the carrots. You can mince your carrots less than the other ingredients if you like chunks of carrots in your soup.
• 2. Over medium heat, add the olive oil to your pot. Add the onions, carrots, red pepper, green pepper and garlic. Saute the veggies for about 8 minutes.
• 3. Add the tomato sauce, and diced tomatoes to the veggies. Turn stove to Low medium heat.
• 4. In a measuring cup, add the tomato paste to the cold water. Mix until tomato paste is diluted. Add to veggies and tomatoes in pot.
• 5. While these are all simmering together, add the salt, pepper,oregano, garlic powder, sugar and cayenne pepper.
• 6. If you are using Conch, make sure it is thawed out. Place the conch in a zip lock bag and hammer away at it, making it about 1/4 inch thick or less. You want to flatten it so that it starts to tear about. Place Conch in food processor and pulse for about 6 seconds, you want to still have lumpy pieces of conch but most of it should be minced. I take 1/2 of my conch and mince it really fine and the other half I mince less.
• 7. Cut your Shrimp into 4 pieces sideways, to make small chunks of shrimp.
• 8. If you are using any other sea food, such as lobster, or any white fish, cut them into small bite size pieces.
• 9. Add the uncooked sea food of your choice to the soup. Most of the time, I make mine with Conch and Shrimp. When I add Lobster It adds a more fish taste to it, so keep in mind that the lobster and fish will be more fishy tasting, but Oh so Good!!
• 10. Turn your heat to simmer, let the soup simmer covered, for about 2 hours (mixing and tasting so that you may add more salt and pepper and garlic to your liking) until all of the veggies are cooked through. The sea food will cook fairly fast, but not to worry all of the ingredients in the soup will not make the seafood chewy.
• 11. 30 Minutes before serving time, take the lid off the pot and let the soup thicken up a bit.. Throw some soup cracker over the top of the soup bowls and enjoy!!

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.

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.