1/2 c. sliced almonds
2 tbsp. butter
3/4-1 lb. cleaned m. shrimp
1 can (13 3/4 oz.) chicken broth
1 (10 oz.) pkg. frozen peas & pearl onions
1/2 tsp. dill weed
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. dry 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 or until most of liquid is absorbed. Fluff with fork and serve.