Seafood Vol-Au-Vent

Fluffy's Note:

If you like seafood you must try this at your next dinner party. I have also served this over rice.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 4 tablespoons butter
• 1 onion , finely chopped
• 1 carrot , chopped
• 1 stalk celery , chopped
• 2 -4 tablespoons curry powder (depending on your taste)
• 4 -6 tablespoons flour (for thickening)
• 3 cups chicken stock (heated)
• ½ cup heavy cream (18 %)
• 2 teaspoons parsley
• 1 lb shrimp (cooked)
• 1 lb scallops (cooked)
• 1 lb any other desired seafood (can be left out if desired)
• 6 -8 vol-au-vent cases , cooked
• salt and pepper

Directions:

1. Heat butter in frying pan.
2. When hot add onion carrot and celery; cover and cook 3 to 4 minutes over medium heat.
3. Mix in curry powder and flour; mix again.
4. Cook 1 minute uncovered over medium heat.
5. Pour in chicken stock and season well.
6. Cook 8 to 10 minutes uncovered over medium heat.
7. Add cream and parsley, mix well.
8. Continue cooking 3 to 4 minutes.
9. Stir in seafood; simmer 2 to 3 minutes over low heat.
10. Fill vo-au-vent shells and serve.

Reviews

[Valbonne]

I made this as an Entree for our Australian Seafood Christmas last year - it was absolutley delicious! Will be on the menu again this year!

[Kath Williams]

Definitely a 5 star recipe. I had a lb of scallops, so cut the quantities in half. Poached scallops in 2 cups chicken stock first and then used that stock for the sauce. Served with rice. For the half size recipe, used 1 tbsp curry powder and 2 tbs flour. A big hit. Will use many times I am certain.