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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Vermicelli by the Sea Recipe

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This recipe for Vermicelli by the Sea is from The Ford Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. vermicelli
1 packet of Good Seasons Garlic and Herb Salad Dressing
2 cups mayonnaise (1 cup can be McIlhenny Spicy Mayonnaise)
2 lbs. boiled and peeled medium to large shrimp
4 stalks celery, finely chopped
1 bunch green onions, chopped
1 (4.25-oz.) can sliced black olives, drained
1 (4-oz.) jar of capers, drained
1 (4-oz.) jar diced pimento, drained
1/2 cup chopped parsley
Directions:
Directions:
1. Cook vermicelli, al dente, according to package directions. Drain and set aside.

2. Prepare Good Seasons dressing according to package directions, using olive oil and vinegar as specified on package. Combine with mayonnaise. Mix well. Set dressing aside.

3. Place vermicelli, shrimp, celery, green onions, olives, capers, pimento and parsley in large bowl. Pour dressing over all and mix together. Store in refrigerator until ready to serve.

4. If desired, garnish with fresh parsley, cherry tomatoes, avocado slices, pickled okra or fresh asparagus.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This is best made a day ahead and refrigerated until served

 

 

 

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