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CATEGORY CUISINE TAG YIELD
Seafood, Eggs, Dairy, Grains English Pasta, Seafood, Shrimp 8 Servings

INGREDIENTS

4 1/2 c Water
1 1/2 lb Unpeeled medium-size fresh
shrimp
1 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 Hard-cooked eggs, chopped
1 Jar diced pimento, 8-oz
drained
1 Green pepper, chopped
1 Carton, 8-oz Sour Cream
1 c Mayonnaise or salad dressing
1/4 c Lemon juice
2 T Prepared mustard
1 t Celery seeds
1 t Salt
1/4 t Pepper
Leaf lettuce

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
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Calories: 516
Calories From Fat: 142
Total Fat: 16g
Cholesterol: 83.2mg
Sodium: 784.6mg
Potassium: 225.5mg
Carbohydrates: 89.6g
Fiber: 1.7g
Sugar: 68.6g
Protein: 4.6g


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