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.