Instructions: 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 350F 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.

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