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

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