Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 372.14 Kcal (1558 kJ) | ||
| Calories from fat | 231.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.74g | 40% | |
|---|---|---|---|
| Cholesterol | 170.99mg | 57% | |
| Sodium | 636.57mg | 27% | |
| Potassium | 256.25mg | 5% | |
| Total Carbs | 14.06g | 5% | |
| Sugars | 1.13g | 5% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 19.78g | 40% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 6% | |
| Calcium | 83.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 277.36 Kcal (1161 kJ) | ||
| Calories from fat | 172.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.19g | 40% | |
|---|---|---|---|
| Cholesterol | 127.44mg | 57% | |
| Sodium | 474.44mg | 27% | |
| Potassium | 190.98mg | 5% | |
| Total Carbs | 10.48g | 5% | |
| Sugars | 0.84g | 5% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 14.74g | 40% | |
| Vitamin C | 1.9mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 6% | |
| Calcium | 62.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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