Royal Seafood Casserole

Ingredients

• 6 cups water
• 1 1/2 pounds unpeeled medium size fresh shrimp
• 1/2 (7 ounce) package vermicelli or thin spaghetti
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 2/3 cup chicken broth
• 2/3 cup whipping cream
• 3/4 cup shredded Swiss cheese
• 2 1/2 tablespoons dry sherry
• 1/2 teaspoon salt
• 1/8 teaspoon ground white pepper
• 1 (4 ounce) jar diced pimento, drained
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons slivered almonds
• Chopped fresh parsley (for garnish)

Instructions

1. Bring water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well; rinse shrimp with cold water. Peel and devein shrimp; set aside.
2. Cook vermicelli according to package directions; drain well, and set aside.
3. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and cream; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add Swiss cheese, sherry, salt and pepper, stirring until cheese melts. Remove from heat; add shrimp, vermicelli and pimento, stirring gently. Spoon mixture into a lightly greased 2 quart casserole. Sprinkle with Parmesan cheese and almonds.
4. Bake, uncovered, at 350 degrees F for 20 minutes or until thoroughly heated.
5. Broil 6 inches from heat for 6 minutes or until lightly browned.
6. Garnish with parsley about 1 inch around the edge.