Shrimp with peas and carrots
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | cup | Water |
| 1½ | pounds | Unpeeled medium-size fresh shrimp |
| 1 | pack | Vermicelli, uncooked (12-oz) |
| 1½ | cup | Green onions, chopped |
| 1½ | cup | Frozen English peas and carrots, thawed |
| 1 | cup | Chopped dill pickle |
| ¼ | cup | Minced fresh parsley |
| 3 | larges | Hard-cooked eggs, chopped |
| 1 | Jar diced pimento (8-oz), drained | |
| 1 | small | Green pepper, chopped |
| 1 | Carton (8-oz) Sour Cream | |
| 1 | cup | Mayonnaise or salad dressing |
| ¼ | cup | Lemon juice |
| 2 | tablespoons | Prepared mustard |
| 1 | teaspoon | Celery seeds |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| Leaf lettuce | ||
Directions
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp.
Break vermicelli into 3-inch pieces. Cook according to directions; drain.
Place in a large bowl. Stir in shrimp, green onions, and next 6 ingredients; set aside.
Combine sour cream and next 6 ingredients. Pour over shrimp mixture; toss gently. Cover and chill. Transfer in a lettuce-lined platter.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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