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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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If you like seafood you must try this at your next dinner party. I have also served this over rice. 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 |
Directions:
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.
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