1/2 (7 ounce) package vermicelli or thin spaghetti
1/3 cup butter or margarine
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)
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.
Cook vermicelli according to package directions; drain well, and set aside.
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.
Bake, uncovered, at 350 degrees F for 20 minutes or until thoroughly heated.
Broil 6 inches from heat 6 minutes or until lightly browned.
Garnish with parsley about 1 inch around the edge.