Recipe For Cooking Royal Seafood Casserole

Toaster Oven Casseroles :: Fish and Seafood Casseroles

Royal Seafood Casserole

6 C. water
1 1/2 lb. unpeeled med.-size fresh shrimp
1/2 (7 oz.) pkg. vermicelli or thin spaghetti
1/3 C. butter or margarine
1/3 C. flour
2/3 C. chicken broth
2/3 C. whipped cream
3/4 C. shredded Swiss cheese
2 1/2 Tbsp. dry sherry
1/2 tea. salt
1/8 tea. ground white pepper
1 (4 oz.) jar diced pimento, drained
2 Tbsp. grated Parmesan cheese
2 Tbsp. slivered almonds
Chopped fresh parsley (for garnish)

Bring water to a boil; add shrimp, and cook 3 to 5 min. Drain well; rinse shrimp with cold water. Peel and devein shrimp; set aside. Cook vermicelli according to pkg. directions; drain well, and set aside.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 min., stirring constantly. Gradually add broth and cream; cook over med. 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 prepared 2-qt. casserole. Sprinkle with Parmesan cheese and almonds. Bake, uncovered, at 350 degrees F for 20 min. or until thoroughly heated. Broil 6 in. from heat 6 min. or until lightly browned. Garnish with parsley about 1 in. around the edge.