Categories: Pasta, Shrimp, Seafood 
      Yield: 6 servings 
  
  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.