Side Pannel
Shrimp with Peas and Carrots
Shrimp with Peas and Carrots
- Recipe Submitted by ADMIN on 09/26/2007
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.
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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