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Shrimp with Peas & Carrots

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Submitted by parkview

YIELD

8 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

4 ½ 1.1
CUPS L WATER
1 ½ 680.4
POUNDS G SHRIMP
unpeeled
1 1
PACKAGE PACKAGE VERMICELLI PASTA *
1 ½ 355
CUPS ML GREEN PEAS
frozen
1 237
CUP ML PICKLES, DILL
chopped
¼ 59
CUP ML PARSLEY LEAVES
minced
3 3
LARGE LARGE EGGS
hard-cooked, chopped
1 1
SMALL SMALL GREEN BELL PEPPERS
8 231.2
OUNCES ML/G SOUR CREAM
1 237
CUP ML MAYONNAISE
¼ 59
CUP ML LEMON JUICE
2 3E+1
TABLESPOONS ML PREPARED MUSTARD
1 5
TEASPOON ML CELERY SEEDS
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 371g (13.1 oz)
Amount per Serving
Calories 370 46% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 265mg 88%
Sodium 1008mg 42%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 11%
Sugars g
Protein 46g
Vitamin A 25% Vitamin C 35%
Calcium 13% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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