05-31-2005, 01:08 PM
1 (8 ounce) package vermicelli
4 tablespoons butter
4 tablespoons flour
1 cup chicken broth
1 cup heavy cream
1/3 cup shredded Gruyere or Swiss
2 tablespoons sherry
White pepper, to taste
1/4 pound mushrooms, quartered
2 tablespoons butter
1 1/2 pounds cooked shrimp
1/3 cup grated Parmesan cheese
1/2 cup slivered almonds, toasted
Cook and drain vermicelli.
Melt the 4 tablespoons butter in large saucepan. Blend in flour. Gradually add broth and cream. Cook over low heat, stirring constantly until sauce thickens. Blend in cheese, sherry and pepper. Stir until cheese melts.
In small skillet, sauté mushrooms in the 2 tablespoons butter and add to sauce. Remove from heat. Stir in shrimp and vermicelli. Transfer to casserole. Sprinkle with Parmesan cheese and almonds. Broil until lightly browned, about 6 minutes.
4 tablespoons butter
4 tablespoons flour
1 cup chicken broth
1 cup heavy cream
1/3 cup shredded Gruyere or Swiss
2 tablespoons sherry
White pepper, to taste
1/4 pound mushrooms, quartered
2 tablespoons butter
1 1/2 pounds cooked shrimp
1/3 cup grated Parmesan cheese
1/2 cup slivered almonds, toasted
Cook and drain vermicelli.
Melt the 4 tablespoons butter in large saucepan. Blend in flour. Gradually add broth and cream. Cook over low heat, stirring constantly until sauce thickens. Blend in cheese, sherry and pepper. Stir until cheese melts.
In small skillet, sauté mushrooms in the 2 tablespoons butter and add to sauce. Remove from heat. Stir in shrimp and vermicelli. Transfer to casserole. Sprinkle with Parmesan cheese and almonds. Broil until lightly browned, about 6 minutes.