“If you like seafood you must try this at your next dinner party. I have also served this over rice.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 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)
  • 12 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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