Instructions: 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 degrees for 20 minutes or until heated. Broil 5 1/2 inches from the heat (with electric oven door partially opened) 6 minutes or until browned.

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