Mama's shrimp spaghetti
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | cup | Water |
| 1½ | pounds | Unpeeled medium-size fresh shrimp |
| ½ | pack | Vermicelli or thin spaghetti (7-oz.) |
| ⅓ | cup | Butter or margarine |
| ⅓ | cup | All-purpose flour |
| ⅔ | cup | Chicken broth |
| ⅔ | cup | Whipping cream |
| ¾ | cup | Shredded Swiss cheese (3-oz) |
| 2½ | tablespoon | Dry sherry |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Ground white pepper |
| 2 | tablespoons | Grated parmesan cheese |
| 2 | tablespoons | Slivered almonds |
Directions
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 5½ inches from heat 6 minutes or until browned.