Makes 6 servings

Ingredients Edit

Directions Edit

  1. Cook green peppers, celery and onions in butter until tender, but not brown.
  2. Add Shrimp and continue cooking several minutes until Shrimp turns pink.
  3. Add rice and pecans.
  4. Blend sour cream with Mayonnaise, lemon juice, mustard, tarragon, salt, celery salt and pepper. Fold into Shrimp mixture.
  5. Cook until heated through, but do NOT boil.
  6. Turn mixture into serving dish.
  7. Sprinkle sieved eggs over center of Shrimp mixture. Garnish with parsley.

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