ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shrimp In Cardinal Sauce

Yield 8 servings

Ingredients

  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 2 cups whipping cream
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon ground ginger
  • Dash of hot sauce
  • 3 cups cooked small shrimp, peeled and deveined
  • 2 teaspoons brandy (optional)
  • Additional cooked small shrimp
  • Fresh parsley sprigs

How to Make It

  1. Melt butter in a medium saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add whipping cream; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

  2. Stir in tomato paste; blend well. Add salt, garlic salt, curry powder, ginger, and hot sauce, mixing well. Stir in 3 cups shrimp and brandy, if desired. Spoon mixture into 8 scallop shells or ramekins. Bake at 350° for 15 minutes. Garnish with additional shrimp and parsley.

Oxmoor House Homestyle Recipes