Seafood Vol-Au-Vent

Recipe by Fluffy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 12
    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
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DIRECTIONS

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