Shrimp with Peas and Carrots

• 4 1/2 cups water
• 1 1/2 pounds shrimp unpeeled
• 1 package vermicelli pasta
• 1 1/2 cups scallions, spring or green onions
• 1 1/2 cups green peas frozen
• 1 cup pickles, dill chopped
• 1/4 cup parsley leaves minced
• 3 large eggs hard-cooked, chopped
• 1 small green bell peppers
• 8 ounces sour cream
• 1 cup mayonnaise
• 1/4 cup lemon juice
• 2 tablespoons prepared mustard
• 1 teaspoon celery seeds
• 1 teaspoon salt
• 1/4 teaspoon black pepper

1. Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.
2. Drain well; rinse with cold water.
3. Chill.
4. Peel and devein shrimp.
5. Break vermicelli into 3-inch pieces.
6. Cook according to directions; drain.
7. Place in a large bowl.
8. Stir in shrimp, green onions, and next 6 ingredients; set aside.
9. Combine sour cream and next 6 ingredients.
10. Pour over shrimp mixture; toss gently.
11. Cover and chill.
12. Transfer in a lettuce-lined platter.

water, shrimp, vermicelli pasta, scallions, green peas, pickles, parsley, eggs, green bell peppers, sour cream, mayonnaise, lemon juice, mustard, celery seeds, salt, black pepper

Taken from recipeland.com/recipe/v/shrimp-peas-carrots-43099 (may not work)