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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 415.57 Kcal (1740 kJ) | ||
| Calories from fat | 190.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.17g | 33% | |
|---|---|---|---|
| Cholesterol | 136.51mg | 46% | |
| Sodium | 1063.2mg | 44% | |
| Potassium | 603.96mg | 13% | |
| Total Carbs | 26.89g | 9% | |
| Sugars | 3.53g | 14% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 30.35g | 61% | |
| Vitamin C | 8.7mg | 14% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.8mg | 16% | |
| Calcium | 100.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 131.52 Kcal (551 kJ) | ||
| Calories from fat | 60.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.7g | 33% | |
|---|---|---|---|
| Cholesterol | 43.2mg | 46% | |
| Sodium | 336.49mg | 44% | |
| Potassium | 191.15mg | 13% | |
| Total Carbs | 8.51g | 9% | |
| Sugars | 1.12g | 14% | |
| Dietary Fiber | 0.66g | 8% | |
| Protein | 9.6g | 61% | |
| Vitamin C | 2.7mg | 14% | |
| Iron | 0.9mg | 16% | |
| Calcium | 31.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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