Seafood Vol-Au-Vent - cooking recipe

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
Preparation
    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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