1/2 c. sliced or slivered almonds
2 tbsp. butter
3/4 lb. cleaned med. shrimp
1 (13 3/4 oz.) can chicken broth
1/2 tsp. dill weed
1 (10 oz.) pkg. frozen green peas and pearl onions
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. dry rice (minute rice)
1/2 c. pimentos

Saute almonds in butter until lightly browned. Add shrimp and saute about 5 minutes until shrimp are pink. Add broth, vegetables, and seasonings. Bring to a full boil. Stir in rice and pimentos. Cover and remove from heat. Let stand for 5 minutes. Fluff with fork. Makes 4 servings.