• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Shrimp with Peas and Carrots

  • Recipe Submitted by on

Category: Seafood, Shellfish, Pasta

 Ingredients List

  • 4 1/2 c Water
  • 1 1/2 lb Unpeeled medium-size fresh
  • - shrimp
  • 1 pk Vermicelli, uncooked (12-oz)
  • 1 1/2 c Green onions, chopped
  • 1 1/2 c Frozen English peas and
  • - carrots, thawed
  • 1 c Chopped dill pickle
  • 1/4 c Minced fresh parsley
  • 3 lg Hard-cooked eggs, chopped
  • 1 Jar diced pimento (8-oz),
  • - drained
  • 1 sm Green pepper, chopped
  • 1 Carton (8-oz) Sour Cream
  • 1 c Mayonnaise or salad dressing
  • 1/4 c Lemon juice
  • 2 tb Prepared mustard
  • 1 ts Celery seeds
  • 1 ts Salt
  • 1/4 ts 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.


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