Ingredients
- 3 eggs (hard cooked)
- 1 green pepper
- 4 1/2 c water
- 1 1/2 lb unpeeled size (fresh)
- 1 c mayonnaise
- 8 oz sour cream
- 1 1/2 c english peas (frozen)
- 1 1/2 c green onions
- 1 c dill pickle (chopped)
- 1/4 c lemon juice
- 2 tb prepared mustard
- 1/4 c parsley (minced fresh)
- 1 ts salt
- 1 ts celery seeds
- 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.
