Ingredients
- 3 eggs (hard cooked)
- 1 green pepper
- 1,100 ml water
- 375 gr unpeeled size (fresh)
- 240 ml mayonnaise
- 230 ml sour cream
- 190 gr english peas (frozen)
- 180 gr green onions
- 75 gr dill pickle (chopped)
- 60 ml lemon juice
- 30 ml prepared mustard
- 7 gr parsley (minced fresh)
- 3 gr salt
- 2 gr celery seeds
- 1 gr 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 8 cm 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.
