Shrimp with Peas and Carrots
| Yield: | 8 Servings |
| Categories: | Shrimp, Seafood, Pasta |
| 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 |
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