Party Pickled Shrimp Recipe
Ingredients
| Boiling water | 2 Large | |
| Jumbo shrimp | 625 Gram, deveined | |
| Lemon | 1 | |
| Lime | 1 | |
| Carrot | 1 , diced | |
| Onion | 750 Milliliter, diced | |
| Celery | 250 Milliliter, diced | |
| Spice | 60 Milliliter | |
| Bay leaves | 6 | |
| Safflower oil | 250 Milliliter | |
| Vinegar | 125 Milliliter | |
| Sherry | 60 Milliliter | |
| Capers | 30 Milliliter | |
| Salt | 10 Milliliter | |
| 1 ml red pepper sauce | ||
Directions
Pour the boiling water over the shrimp and place in a kettle.
Quarter the lemon and lime, add to the shrimp.
Place the carrot, 1 cup (250 ml) of onion, celery and pickling spice into the shrimp.
Bring to a boil, cook for 5 minutes.
Drain.
Cool shrimp.
In a large bowl place alternate layers of shrimp and onions.
Top with bay leaves.
Blend the remaining ingredients, pour over shrimp.
Cover and refrigerate 12-24 hours.
Drain the marinade and serve.
Quarter the lemon and lime, add to the shrimp.
Place the carrot, 1 cup (250 ml) of onion, celery and pickling spice into the shrimp.
Bring to a boil, cook for 5 minutes.
Drain.
Cool shrimp.
In a large bowl place alternate layers of shrimp and onions.
Top with bay leaves.
Blend the remaining ingredients, pour over shrimp.
Cover and refrigerate 12-24 hours.
Drain the marinade and serve.
Chef
