From EatingWell: January/February 1995
We adapted a favorite recipe for conch creole to shrimp because conch can be hard to find in the U.S. You can also use scallops.
Challenging, rewarding recipe with an interesting combination of spices and flavors.
I can't believe the previous review. I lived on a sailboat for 5 years and had access to fresh conch. This was and this is one of my favorite recipes.......one of my stand-bys when I needed to entertain. My husband asked me to make this dish especially because he hadn't had it for so long. I had misplaced my old Eatingwell book that contained it and was delighted to find it again when I went on-line. My entire family loves this recipe...You need to know what type of heat you are aiming for and adjust accordingly.........of course I am now unable to get fresh conch but I find that shrimp is a very good substitute.
This was AWFUL! What a waste of $15 of shrimp, not to mention the ample amount of time it took to prepare it. I didn't finish my serving, and we threw the leftovers down the disposal. I'm rarely so disappointed in a recipe because I usually have a pretty good idea what it will taste like based on the ingredients, but I really missed the mark on this one. DON'T BOTHER!!