Seafood Vol-Au-Vent

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

• Ready In: 40 mins
• Serves: 8

Ingredients

• 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)
• 1⁄2 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.