Shrimp In Cardinal Sauce

Recipe from

Oxmoor House


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


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.

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,

Oxmoor House

January 1984
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