1 1/2 lbs. shelled conch, cleaned, skinned
2 limes, halved
1 med. onion, halved, sliced
3 cloves garlic, minced
1 1/2 tsp. minced shallots
1/4 c. unsalted, sweet butter
1 tomato, peeled, seeded, chopped
3/4 c. water
1 1/2 tsp. minced fresh thyme (or 1/2 tsp. dried thyme, crushed)
1/8 tsp. chili powder
Salt
Freshly ground pepper
Hot, cooked rice

Pound conch 1/8 inch thick with mallet; cut into 1 1/2 inch squares. Place conch in medium bowl; squeeze limes over conch. Add rinds and water to cover. Refrigerate covered 1 to 1 1/2 hours. Drain; discard rinds.

Saute 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 to 50 minutes. Season to taste with salt and pepper. Serve over cooked rice. H.P. It takes more fingers than one to eat gumbo. "Share a little". Serves 4.