Shrimp With Peas And Carrots

I am persuaded that one great cause of the darkness and uncomfortable feelings of many well-meaning people in the matter of religion, is their habit of confounding, and not distinguishing, justification and sanctification. It can never be too strongly impressed on our minds that they are two separate things. No doubt they cannot be divided, and everyone that is a partaker of either is a partaker of both. But never, never ought they to be confounded, and never ought the distinction between them to be forgotten.

J.C. Ryle

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) ---------------------------------------------- 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