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Shrimp Vermicelli
With Basil Cream Sauce
The sauce should be made one or two days ahead of time.
Basil sauce:
1/3 cup white wine vinegar
2 tablespoons Dijon mustard
1/2 cup tightly packed fresh basil leaves
2 garlic cloves
1 cup sour cream
3/4 cup mayonnaise
3 tablespoons fresh parsley
Salt and a dash of white pepper
1 (16-oz.) package vermicelli, cooked al dente and cooled
6 green onions, chopped (include part of greens)
2 stalks of celery, finely chopped
1 lb. salad shrimp
Mix the sauce ingredients in a blender until smooth. Refrigerate the sauce for one or two days. Pour half of the Basil sauce in a bowl. Add the vermicelli, green onions, celery, and shrimp, and then the remaining sauce. Toss gently. Chill well before serving.
If you are serving this as a luncheon entree, you can add thin fresh asparagus, and even substitute baby scallops for the shrimp.
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