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Royal Seafood Casserole
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cups water
1/2 pounds unpeeled medium−size fresh shrimp
/2 (7 ounce) package vermicelli or thin spaghetti
/3 cup butter or margarine
/3 cup all−purpose flour
/3 cup chicken broth
/3 cup whipping cream
/4 cup shredded Swiss cheese
1/2 tablespoons dry sherry
/2 teaspoon salt
/8 teaspoon ground white pepper
(4 ounce) jar diced pimento, drained
tablespoons grated Parmesan cheese
tablespoons slivered almonds
Chopped fresh parsley (for garnish)
Bring water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well; rinse shrimp with cold water.
Peel and devein shrimp; set aside. Cook vermicelli according to package directions; drain well, and set
aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute,
stirring constantly. Gradually add broth and cream; cook over medium heat, stirring constantly, until
mixture is thickened and bubbly. Add Swiss cheese, sherry, salt and pepper, stirring until cheese melts.
Remove from heat; add shrimp, vermicelli and pimento, stirring gently. Spoon mixture into a lightly
greased 2−quart casserole. Sprinkle with Parmesan cheese and almonds. Bake, uncovered, at 350
degrees F for 20 minutes or until thoroughly heated. Broil 6 inches from heat 6 minutes or until lightly
browned. Garnish with parsley about 1 inch around the edge.
Royal Seafood Casserole
297
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