Vermicelli By the Sea

Loretta Hampton


I got this recipe from a friend at work. I've made it for my family and work potlucks, it's always a great hit. Boiling both the noodles and shrimp in crab boil really gives it a PUNCH!

★★★★★ 1 vote
30 Min
40 Min
Stove Top


1 lb
vermicelli, cooked in crab boil, to taste
1 pkg
good seasons garlic and herb salad dressing
2 c
mayonnaise (1 cup can be mcllhenny spicy mayo)
3 1/2 lb
boiled and peeled shrimp (medium to large) also boil in crab boil
celery ribs, chopped
1 bunch
green onions, chopped
1 can(s)
(4.25 oz.) can sliced black olives, drained
1 jar(s)
(4 oz,) jar of capers, drained
1 jar(s)
(4 oz.) jar diced pimento, drained
1/2 c
parsley, chopped


1Cook vermicelli, al dente, according to package directions. Drain and set aside.

Note: (I like to boil the shrimp in crab boil first, scoop them out, then boil the noodles in the same water)
2Prepare Good Seasons dressing according to package directions, using olive oil and vinegar as specified on package. Combine with mayo Mix well. Set dressing aside.
3Place 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.
4If desired, garnish with fresh parsley cherry tomatoes, avocado slices, pickled okra or fresh asparagus. Looks great in a footed trifle bowl.

About Vermicelli By the Sea

Course/Dish: Pasta, Pasta Salads, Seafood
Main Ingredient: Pasta
Regional Style: Cajun/Creole
Other Tag: Quick & Easy
Hashtags: #shrimp, #Cold