1 1/4-1 1/2 lb. shrimp, shelled & deveined
3 (15 oz.) cans Spanish rice
1 c. sour cream
1/2 c. slivered, blanched almonds
1/3 c. sherry

Cook shrimp and drain. Toss shrimp with rice, sour cream, sherry and 1/4 cup almonds. Pour into 9 x 9 x 2 inch baking dish and sprinkle top with remaining almonds. Bake, uncovered 45 minutes at 350 degrees. Serves 6.