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