Conch In Creole Sauce

Ingredients

 * 1 1/2 lb. shelled conch, cleaned, skinned
 * 1 med. onion, halved, sliced
 * 2 limes, halved
 * 3/4 c. water
 * 3 Tbs. tomato paste
 * 1/8 tsp. chili powder
 * 11/2 tsp. minced shallots
 * salt, pepper to taste
 * 1 tomato, peeled, seeded, chopped
 * 11/2 tsp. minced fresh thyme or 1/2 tsp. dried thyme
 * 3 cloves garlic, minced
 * hot cooked rice
 * 1/4 c. unsalted, sweet butter

Directions
Serve over cooked rice.
 * 1) Pound conch 1/8" thick with mallet; cut into 11/2" squares. Place conch in medium bowl; squeeze limes over conch. Add rinds and water to cover. Refrigerate covered 1 to 11/2 hours. Drain; discard rinds.
 * 2) Sauté onion, garlic and shallots in butter in Dutch oven until soft but not brown, about 5 minutes. Stir in tomato, water, tomato paste, thyme, chili powder and conch. Heat over medium heat to boiling; reduce heat to low. Simmer partially covered, stirring occasionally, until conch is fork tender, 45-50 minutes. Season to taste with salt and pepper.