1 1/2 pounds shelled conch, cleaned, skinned
2 limes, halved
1/4 cup unsalted butter
1 medium onion, peeled, halved, sliced
3 cloves garlic, peeled, minced
1 1/2 teaspoons minced shallots
1 tomato, peeled, seeded, chopped
3/4 cup water
3 tablespoons tomato paste
1 1/2 teaspoons minced fresh thyme, or 1/2 teaspoon dried thyme
1/2 Scotch bonnet chile, minced
Salt and black pepper to taste
Hot cooked rice

Pound the conch to 1/8-inch thick with a mallet; cut it into 1 1/2-inch squares. Place the conch in a medium bowl; squeeze the limes over the top. Add the lime rinds and water to cover. Cover and refrigerate 1-1 1/2 hours. Drain and discard the rinds.

In a Dutch oven or large pot, melt the butter. Add the onion, garlic and shallots and saute until soft but not brown, about 5 minutes.

Stir in the tomato, water, tomato paste, thyme, minced chile and conch. Heat over medium to boiling; reduce the heat to low. Simmer, partially covered, until the conch is fork tender, 45-50 minutes, stirring occasionally. Season to taste with salt and pepper.

Serve over hot cooked rice.