Shrimp with Peas & Carrots
Submitted by parkview
A chilled shrimp and vermicelli salad loaded with peas, green onions, dill pickles, hard-boiled eggs, and bell pepper in a tangy sour cream and mustard dressing. A hearty make-ahead salad that feeds a crowd.
YIELD
8 servingsPREP
10 minCOOK
25 minREADY
40 minThis is the potluck salad that always comes home with an empty bowl.
Boiled shrimp, broken vermicelli, frozen peas, chopped dill pickles, hard-boiled eggs, green onions, bell pepper, and fresh parsley all get tossed together in a creamy dressing of sour cream, mayo, lemon juice, mustard, and celery seed. It’s crunchy, tangy, and loaded with texture in every forkful.
Chill it for a few hours so the dressing soaks into the pasta and the flavors meld together, then pile it onto a lettuce-lined platter. It feeds eight generously and actually tastes better the next day.
Kitchen Tips
- Break the vermicelli into short 3-inch pieces before cooking. Long strands make the salad hard to toss and serve.
- Boil the shrimp just until pink, then rinse them immediately in cold water to stop the cooking. Rubbery shrimp will ruin the whole salad.
- The chopped dill pickles are doing a lot of work here. They add crunch, acid, and salt that cut through the creamy dressing.
- Chill for at least two hours before serving. This gives the dressing time to coat everything and the flavors to come together.
Ingredients
Directions
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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