Ingredients:
2 c. ground conch (about 4 conch) process medium
1 lg. red onion, chopped fine
1 med. green pepper, chopped fine
1 lg. celery stalk, chopped fine
1 tsp. key lime juice
1 tsp. celery salt, heaping
1/2 can tomato paste
1 tsp. ground thyme
1 tsp. baking powder
1 1/2 tsp. Tabasco sauce

Stir the above.
Add 1 small tomato, finely chopped.
Add approximately 1 1/2 cups Bisquick; mix well until “batter” is firm enough to form and hold together in 2″ balls. Drop fritters into hot oil. Brown on all sides. Drain on absorbent paper. Serve hot with tartar or cocktail sauce.

Note: Bisquick comes in several flavors that are perfect for this recipe such as: Cheese Garlic and Three Cheese.

Serves: 4 

• 2 lbs fresh Key West Pink Shrimp 
• 2 tablespoons butter 
• 1 fl oz oil 
• 2 onions, chopped 
• 2 cloves garlic, chopped 
• 2 tablespoons curry powder 
• 1 tomatoes, chopped 
• 1 sweet pepper chopped 
• Salt 
• Black pepper 
• 1 1/2 cups water

Peel and devein shrimp if necessary. Fry them in the butter and oil along with the chopped onions and garlic. Add the curry powder and continue to fry for two minutes. Then add the tomatoes, sweet peppers, salt and pepper. Finally, add water. Bring to a boil then reduce heat and simmer for 10 minutes.

Best served with white rice.

NOTE: This is a very spicy dish!!!!

Servings: 8 persons 
Time to make: 30 minutes cooking, 1 hours 45 minutes preparing

INGREDIENTS: 
12 ea conch 
3 large mild red or white onions 
2 small green peppers 
2 tbsp peanut oil 
1 clove garlic, crushed 
1 tsp dried thyme 
4 piece bay leaves 
2 tsp sugar 
4 cup fresh milk or evaporated milk 
3 cup diced boiled potatoes 
2 tbsp butter 
2 tbsp flour 
1/4 cup sherry, madeira, or marsala 
Salt and freshly ground pepper 

STEP BY STEP: 
Skin conchs, pound with a mallet as if pounding veal cutlet, and cut into 1 1/2-inch squares. Chop onions and green peppers

Cook onions and peppers in oil until tender. Cover conch meat with water in a large kettle, then add garlic, thyme, bay leaves, and sugar

Simmer until conch is sweetly tender. Add milk and potato dice, stirring potato in gently. Add onions and green peppers. Season with salt and pepper to taste

Mix butter and flour to make beurre manié and use as much as needed to thicken the chowder. Add wine at the last. Serve with pilot biscuit, dried in the oven.

Ingredients: 
4 Florida lobster tails 
1/2 lb. butter 
1 tbsp. chopped parsley 
2 garlic cloves, smashed and chopped 
1 tbsp. lemon juice 
1/4 tsp. Tabasco 
2 tbsp. bread crumbs

Preparation:
Preheat oven to 400 degrees. Prepare lobster–thaw, split down back, NOT all the way through so can be butterflied.

Place butter, parsley, and rest in bowl. Blend.
Spread mixture over tails.
Cook 6-8 minutes in oven depending on size (large tails may take 15-20 minutes).
Serve with rice.
Serves 4.

Recipe courtesy Emeril Lagasse

Ingredients:
Canola oil 
1/4 pound conch meat, cleaned, cooked, and small diced 
1/2 cup diced onion 
1 tablespoon garlic 
3 eggs 
1 1/2 cups milk 
2 tablespoons baking powder 
1 teaspoon salt 
3 1/4 cups flour 
Hot red pepper sauce 
Worcestershire Sauce 
1 tablespoon chopped parsley 
1 quart vegetable oil, for frying.

Essence, recipe follows 
Island Hot Sauce, recipe follows

In a saute pan, add canola oil and heat. Add the conch, onion, and garlic and saute until translucent, about 3 minutes. Remove from the heat and cool. p Make the batter by combining the eggs, milk, baking powder, and salt. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Season with hot sauce and Worcestershire sauce. Stir in the parsley and the cooled conch mixture.

Heat the oil to 360 degrees F. Drop the batter, a heaping tablespoon at a time, into the oil. When the fritters pop to the surface, roll them around in the oil to brown them evenly. Remove and drain on paper towels. Season immediately with Essence. Serve with Island Hot Sauce.

Essence (Emeril’s Creole Seasoning): 
2 1/2 tablespoons paprika 
2 tablespoons salt 
2 tablespoons garlic powder 
1 tablespoon black pepper 
1 tablespoon onion powder 
1 tablespoon cayenne pepper 
1 tablespoon dried leaf oregano 
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup

Island Hot Sauce: 
1 onion, chopped 
2 carrots, chopped 
3 Scotch bonnet peppers, halved and seeds and stems removed 
Vegetable oil 
Water, to cover 
2 tablespoons sherry vinegar, add more or less, to taste 
Kosher salt

Sweat the onion, carrots and peppers in vegetable oil until slightly softened, about 5 minutes. Cover with water and add vinegar. Simmer until the carrots are very tender. Puree in a blender and season, to taste, with vinegar, and salt. Thin, as necessary, with more water.