Category : Seafood
125 ml celery leaves, chopped 1/2 cup
50 ml whole mixed pickling spice 1/4 cup
750 g raw shrimp, peeled & deveined 1 1/2 lb
500 ml onions, sliced 2 cup
5 bay leaves 5
375 ml salad oil 1 1/2 cup
375 ml white vinegar 1 1/2 cup
50 ml pimientos, chopped 1/4 cup
7 ml celery seed 1 1/2 tsp
7 ml salt 1 1/2 tsp
1 ml hot pepper sauce 1/4 tsp
In a piece of cheesecloth; place celery and pickling spice. Tie securely.
In a large saucepan, over high heat, bring 2 quarts (2 L) water and spice bag to a boil; boil for 10 minutes. Add shrimp. Reduce heat to low; cover and simmer 3 to 5 minutes or until shrimp are cooked; drain.
In large bowl; arrange onions and shrimp in layers. Add bay leaves.
In medium bowl; combine oil, vinegar, pimientos, celery seed, salt and hot pepper sauce until well mixed. Pour over shrimp mixture. Cover and chill 6 hours, stirring occasionally. Drain well and serve.