Recipe for Shrimp with Peas and Carrots 
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Yield:
8
Ingredients:
Amount Ingredient
1/2 cup water
1/2 lb unpeeled medium-size fresh shrimp
1 pkt vermicelli - (12 oz) uncooked
1/2 cup chopped green onions
1/2 cup frozen English peas and carrots thawed
1 cup chopped dill pickle
1/4 cup minced fresh parsley
3 lrg hard-cooked eggs chopped
1 jar diced pimiento - (2 oz) drained
1 sm green pepper chopped
1 ctn sour cream - (8 oz)
1 cup mayonnaise or salad dressing
1/4 cup lemon juice
2 tbl prepared mustard
1 tsp celery seeds
1 tsp salt
1/4 tsp freshly-ground black pepper
Instructions:
Instructions: 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 to a lettuce-lined platter.

This recipe yields 8 servings.

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