Shrimp with Peas & Carrots
Yield
8 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | cups |
water
|
|
| 1 ½ | pounds |
shrimp
unpeeled |
|
| 1 | package |
vermicelli pasta
|
*
|
| 1 ½ | cups |
scallions, spring or green onions
|
|
| 1 ½ | cups |
green peas
frozen |
|
| 1 | cup |
pickles, dill
chopped |
|
| ¼ | cup |
parsley leaves
minced |
|
| 3 | large |
eggs
hard-cooked, chopped |
|
| 1 | small |
green bell peppers
|
|
| 8 | ounces |
sour cream
|
|
| 1 | cup |
mayonnaise
|
|
| ¼ | cup |
lemon juice
|
|
| 2 | tablespoons |
prepared mustard
|
|
| 1 | teaspoon |
celery seeds
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
water
|
|
| 680.4 | g |
shrimp
unpeeled |
|
| 1 | package |
vermicelli pasta
|
*
|
| 355 | ml |
scallions, spring or green onions
|
|
| 355 | ml |
green peas
frozen |
|
| 237 | ml |
pickles, dill
chopped |
|
| 59 | ml |
parsley leaves
minced |
|
| 3 | large |
eggs
hard-cooked, chopped |
|
| 1 | small |
green bell peppers
|
|
| 231.2 | ml/g |
sour cream
|
|
| 237 | ml |
mayonnaise
|
|
| 59 | ml |
lemon juice
|
|
| 3E+1 | ml |
prepared mustard
|
|
| 5 | ml |
celery seeds
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
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.
