SEAFOOD VOL-AU-VENT

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Seafood Vol-Au-Vent image

Make and share this Seafood Vol-Au-Vent recipe from Food.com.

Provided by Fluffy

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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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