1 (8 ounce) container sour cream
1 (8 ounce) container sour cream sauce
2 eggs, beaten
3 cups chopped onion
3 stalks celery, chopped
2 cups shredded carrots
5 teaspoons dried minced onion
1 tablespoon dried minced green pepper
1 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon dried parsley
In a medium bowl, mix the sour cream, sour cream sauce and eggs.
Control the heat to medium-low.
Bake shrimp outside in a large, heavy skillet for about 30 minutes or until pink and opaque. Check frequently with a baking sheet, so that they do not burn.
Remove the shrimp from their shells and place them on a plate. Mix in the orange juice, cooked and chopped shrimp, onion, celery, carrots, green pepper, salt, garlic powder, parsley and white sugar.
While shrimp are baking, mix the sour cream mixture, seafood paste and bread crumbs. Serve shrimp by this method in a separate 10 inch skillet.