Heat the oven to 350. Melt the butter in medium saucepan. Add onion, bell pepper and celery. Stir in rice and seasoning mix and 2 cups of water. Bring mixture to a boil. Cover tightly; reduce heat to low. Simmer until all water is absorbed. Remove from the heat; stir in shrimp, cheese, soup and Worcestershire sauce. Spoon mixture into a lightly greased 2-quart casserole dish. Top with almonds. Bake for 30 minutes.
Makes 6 servings