Shrimp In Cardinal Sauce

Recipe from Oxmoor House

More 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


  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.
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