Seafood Vol-au-vent

Total Time: 40 mins Preparation 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)
• 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

Recipe

• 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.