Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Shrimp
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 c Water
1 1/2 lb Unpeeled medium-size fresh
- shrimp
1/2 pk Vermicelli or thin spaghetti
- (7-oz.)
1/3 c Butter or margarine
1/3 c All-purpose flour
2/3 c Chicken broth
2/3 c Whipping cream
3/4 c Shredded Swiss cheese (3-oz)
2 1/2 tb Dry sherry
1/2 ts Salt
1/8 ts Ground white pepper
2 tb Grated parmesan cheese
2 tb Slivered almonds
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp
turn pink. Drain well; rinse with cold water. Chill. Peel and devein
shrimp; set aside.
Cook vermicelli according to directions; drain.
Melt butter in a saucepan over low heat; stir in flour. Cook 1 minute,
stirring constantly. Gradually add broth and cream; cook over medium heat,
stirring constantly, until thickened. Stir in Swiss cheese, sherry, salt,
and pepper. Remove from heat; stir in shrimp and vermicelli.
Spoon mixture into a greased 2-quart casserole; sprinkle with parmesan
cheese and almonds. Bake, uncovered, at 350 for 20 minutes or until
heated. Broil 5 1/2 inches from heat 6 minutes or until browned.
