Boil the conch until fork-tender, about 1 hour. See notes for other ways to tenderize conch.

Drain the conch and allow it to cool enough to handle.

Cut the conch into bite-sized pieces. Season with 2 tablespoons green seasoning, all-purpose seasoning, garlic powder, onion powder, salt, and black pepper.

Season the shrimp with the remaining 2 tablespoons green seasoning.

In a bowl, combine the thyme, onion, bell peppers, tomatoes, carrots, okra, and a few slices of Scotch bonnet pepper. Set aside.

Heat the vegetable oil in a large pot over medium-high heat.

Add the seasoned conch and sauté for about 5 minutes. Cover and allow it to steam for another 3 to 4 minutes.

Add the prepared vegetables and stir to combine.

Pour in 2 cups of water.

Add the tomato paste, pimento seeds, shrimp, and butter. Stir well.

Cover and cook for 5 to 8 minutes, or until the shrimp is cooked and the carrots and okra are tender. Add a little more water if needed as it cooks.

Taste and adjust the salt and black pepper. Add pepper sauce if you want additional heat.

Remove the pot from the heat.

Arrange the water crackers in a layer over the top.

Gently stir the crackers into the liquid so they soften and soak up some of the broth.

Serve hot.