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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Shrimp with peas and carrots #shorts #shortsfeed #shortsbeta