Caracol de mar al vapor jamaicano

Ingredientes

• 1 pound conch/lambi
• 12 oz large shrimp
• 4 tablespoons green seasoning (divided (make your own))
• 3 sprigs fresh thyme
• 1 small onion (chopped)
• 2 medium carrots (chopped)
• 10 okra (chopped)
• 1/2 red bell peppers (sliced)
• 2 medium tomatoes (chopped)
• 5 pimento seeds
• 1/2 green bell pepper (sliced)
• All purpose seasoning
• Black pepper to taste
• Salt to taste
• 1 scotch bonnet pepper
• Pepper sauce (optional)
• Vinegar (optional)
• Lemon (optional)
• Garlic powder (optional)
• Onion powder (optional)
• 3 tablespoons vegetable oil
• 3 cups water
• 1 tablespoon tomato paste
• 1 tablespoon butter
• 5 water crackers

Preparación

1. 1

   To tenderize conch, boil conch until tender to fork. About 1 hour *See notes for other ways of tenderizing*

2. 2

   When conch is tender, drain from water and leave to cool to touch

3. 3

   Cut into bite size pieces, and season with 2 tablespoons green seasoning, salt, pepper, all-purpose seasoning, garlic powder, onion powder (or your favorite method of seasoning meat)

4. 4

   Season shrimp with remaining green seasoning (or your favorite method of seasoning fish/seafood)

5. 5

   Combine thyme, onion, bell peppers, tomatoes, carrots, scotch bonnet pepper, okra in a bowl and set to the side

6. 6

   On a medium-high heat, add oil to the pot

7. 7

   Saute seasoned conch for about 5 minutes then cover pot and steam for 3 - 4 minutes

8. 8

   Add vegetables to pot and mix

9. 9

   Add water to pot

10. 10

    Add tomato paste, pimento seeds, shrimp and butter to pot and mix

11. 11

    Cover and let cook for 5 to 8 minutes (test carrots and okra for tenderness) (Add more water if needed to cook)

12. 12

    Taste test for salt, and for pepper. Add pepper sauce if needed

13. 13

    Take pot off the stove

14. 14

    Add water crackers in a layer on top of the pot

15. 15

    Stir pot making sure that crackers get submerged with liquid and soften

16. 16

    Best served hot.