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Vermicelli by the Sea Recipe

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This recipe for Vermicelli by the Sea, by , is from The Ford Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Micki Jolie
Added: Friday, April 25, 2008

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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