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.