APPETIZER

PICKLED CONCH

This recipe can also be made with shrimp. If using conch, see if your fish seller will tenderize it for you. Serve with drinks and crackers.

• 2 pounds conch or medium-size peeled and cleaned shrimp

• Salt

• 1 medium red onion, finely chopped

• 1 cucumber, peeled, seeded and chopped

• 1 fresh hot pepper, slit, seeded and finely chopped

• 1 cup fresh lime juice

• Sprigs of flat leaf parsley or watercress

Pound the conch to tenderize it. Place in a saucepan with salted water to cover. Simmer over low heat until tender, about 1 ½ hours, or longer. (If using shrimp, cook for 2 to 3 minutes.) Cool in the stock, drain and cut into small pieces. Put in a jar with the onion, cucumber, hot pepper, lime juice and salt to taste. Refrigerate overnight. Serve garnished with sprigs of parsley or watercress. Makes 6 servings.

Source: Adapted from The Complete Book of Caribbean Cooking by Elizabeth Lambert Ortiz (Ballantine, 1986).

Per serving: 205 calories (8 percent from fat), 1.8 g fat (0.5 g saturated, 0.5 g monounsaturated), 88.5 mg cholesterol, 36.6 g protein, 9.9 g carbohydrates, 0.8 g fiber, 211.4 mg sodium.

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