1/2 c. sliced almonds
2 tbsp. butter
3/4 lb. cleaned med. shrimp
1 can chicken broth
1 pkg. Chinese pea pods
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. minute rice

Saute almonds in butter until lightly browned. Add shrimp and saute another 5 minutes or until shrimp are pink. Add broth, pea pods and seasonings. Bring to full boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Fluff with a fork.