Conche in Creole Sauce

Ingredients

 * 1½ pounds shelled conch, cleaned, skinned
 * 2 limes, halved
 * ¼ cup unsalted butter
 * 1 medium onion, peeled, halved, sliced
 * 3 cloves garlic, peeled, minced
 * 1½ teaspoons minced shallots
 * 1 tomato, peeled, seeded, chopped
 * ¾ cup water
 * 3 tablespoons tomato paste
 * 1½ teaspoons minced fresh thyme, or ½ teaspoon dried thyme
 * ½ scotch bonnet chile, minced
 * salt and black pepper to taste
 * hot cooked rice

Directions

 * 1) Pound the conch to ⅛-inch thick with a mallet; cut it into 1½-inch squares.
 * 2) Place the conch in a medium bowl; squeeze the limes over the top.
 * 3) Add the lime rinds and water to cover.
 * 4) Cover and refrigerate 1 – 1½ hours.
 * 5) Drain and discard the rinds.
 * 6) In a Dutch oven or large pot, melt the butter.
 * 7) Add the onion, garlic and shallots and sauté until soft but not brown, about 5 minutes.
 * 8) Stir in the tomato, water, tomato paste, thyme, minced chile and conch.
 * 9) Heat over medium to boiling; reduce the heat to low.
 * 10) 45–50 minutes, stirring occasionally.
 * 11) Simmer, partially covered, until the conch is fork tender,.
 * 12) Season to taste with salt and pepper.
 * 13) Serve over hot cooked rice.