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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Shrimp Vermicelli Salad Recipe

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This recipe for Shrimp Vermicelli Salad is from The Burton/Powell 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:  
2 lbs. shrimp 12 oz. vermicelli or very thin spaghetti 1/2 c.chopped green onions 1/2 c. chopped dill pickle 1/4 cup chopped fresh parsley 1 small green pepper chopped 1 10 oz. pkg tiny green peas partially thawed. SAUCE: 1 c. Hellmans mayo. 8 oz. sour cream 1/4 c. lemon juice 2 tbsp regular old yellow mustard 1tsp celery seed 1 tsp. salt 1/4 tsp pepper paprika
Directions:
Directions:
Boil shrimp, rinse, peel, cut into pieces and chill.Break pasta into 3 inch pieces and cook. Mix all 8 of the first ingredients and set aside. Mix together the sauce ingredients and pour over the shrimp mixture, folding in lightly. Chill overnight. Sprinkle with paprike before serving over baby mixed greens.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I use frozen cooked tail-on shrimp.(removing tail) Just let them thaw and then cut up. Get medium shrimp...not small. I serve this with country ham rolls or biscuits, and fruit ( cut up melon, pineapple, grapes, strawberries, blueberries etc.)

 

 

 

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