Coconut Creole Conch

I was trying my best to reserve this recipe...but you know what? It's too good to be kept to myself! I don't make this dish often because conch can be a bit expensive at $14 PER POUND!! One has to be extra special for me to even think about whipping out the conch. It's a great appetizer and I really hope you guys try it and like it!

Ingredients
1 lb conch
2 tbsp lemon juice
Water
1 tsp paprika
1/2 tsp sea salt
1 red bell pepper, julienned
1 celery heart, chopped
2 tsp garlic, minced
2 tsp creole seasoning
1/2 tsp madras curry powder
3/4 cup coconut milk
1 tbsp olive oil
Salt to taste


Preparation

• Pound and tenderize conch using a mallets, then cut into bite size pieces and place in a bowl. Mix 2 tbsp lemon juice 1/2 tsp salt and 2 cups water, pour over conch and let sit for 30 minutes.
• Pressure cook with 1 tsp garlic and paprika for 30 minutes. Turn off pressure cooker and make sure all the steam is emitted before opening. Remove conch and set aside in a platter.
• Sauté pepper, garlic and celery in olive oil.
• Stir in coconut milk, creole seasoning and curry powder and bring to a boil. (add salt to taste)
• Add conch to pan and continue stirring for approximately 5 minutes
• Turn off heat and serve hot