Shrimp with peas & carrots
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Shrimp with peas & carrots
  Shrimp    Peas    Carrots    Seafood    Pasta  
Last updated 6/12/2012 1:23:02 AM. Recipe ID 55932. Report a problem with this recipe.
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      Title: Shrimp with peas & carrots
 Categories: Shrimp, Seafood, Pasta
      Yield: 8 Servings
 
  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
 
  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.
 




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Recipe ID 55932 (Apr 03, 2005)

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