Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4 1/2  cups          water
   1 1/2  pounds        unpeeled medium-size fresh -- shrimp
     1/2  package       vermicelli or thin spaghetti -- (7-oz.)
     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 -- (3-oz)
   2 1/2  tablespoons   dry sherry
     1/2  teaspoon      salt
     1/8  teaspoon      ground white pepper
   2      tablespoons   grated parmesan cheese
   2      tablespoons   slivered almonds

Preparation:

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 350F for 20 minutes or until heated. Broil 5 1/2 inches from heat 6 minutes or until browned.