1 lb. shrimp, cleaned
1 lb. conch, tenderized, cut into chunky pieces
1 lg. bell pepper, cut lengthwise 1/2" thick
1 lg. onion, chopped
1 tsp. garlic powder
1/2 stick butter
Season salt to taste
Dash of lemon juice
1/4 tsp. black pepper
1 can stewed tomatoes
3 tbsp. all purpose flour
Dash of Kitchen Bouquet

Wipe the shrimp and conch pieces to remove all water. In a large skillet melt butter over low heat, then add shrimp, conch, onion, bell pepper, garlic powder, season salt, lemon juice and black pepper, constantly stirring until shrimp are done. Then add stewed tomatoes. Simmer for 3 minutes. Add flour, season salt, and pepper in a 1 cup measuring cup. Add water to the 1 cup line. Stir for 1 minute. Add to shrimp and conch mixture. Simmer 5 minutes. For browning gravy add a dash of Kitchen Bouquet. If gravy is too thick to your taste add more water. Serve over yellow rice. You may add any of your seafood favorites to make this recipe. Yellow tails, crab, etc.