Wendell's Pickled Shrimp

Wendell made this a couple of weeks ago.  The recipe is from the Crave section of the Honolulu Advertiser and is called George Holapa's Pickle 'Opae.  Landon said that it's probably the best he's ever eaten.  

I thought it was very generous of George to share his recipe especially since he makes his living selling his Pickle 'Opae.  Make sure you check out his Instagram (@georgeous_opaeguy) to keep up to date on where you can get your own George-made jar.

• George Holapa's Pickle 'Opae
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• 2 white or sweet onions (do not use yellow onions) 
• 2 whole large tomatoes 
• 1/2 cup fresh, raw limu (ogo or seaweed) 
• 1/4 cup dried whole opae (shrimp) 
• 1/4 cup dried cuttlefish strips 
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• >> Sauce:
• 2 cups Chinese red vinegar (substitute any vinegar) 
• 1 cup soy sauce (Silver Swan brand preferred) 
• 1/4 cup dark brown sugar 
• Dried red chile pepper flakes or 3 Hawaiian chile peppers, minced or mashed in a mortar (optional) 
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>> To make sauce: In sauce pan, mix vinegar, soy sauce, brown sugar and chile, if using. Heat over medium until sugar dissolves completely, about 5 minutes. Cool to room temperature, about 30 minutes off the stove or a shorter time in the refrigerator.

Peel onions and cut from stem to root, then in 3/8-inch slices in the shape of half moons. Place in mixing bowl. Cut tomatoes the same shape and add to bowl.

Wash limu and break into chunks. Add to mixing bowl with dried shrimp and cuttlefish. When sauce is cool, pour into bowl. Let stand at room temperature at least 30 minutes.

Pour mixture and liquid into sterilized glass jars. Cover with lids and refrigerate for up to 1 month. Makes about 48 ounces.