Seafood Vol-Au-Vent

"If you like seafood you must try this at your next dinner party. I have also served this over rice."
 
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Ready In:
40mins
Ingredients:
14
Serves:
8
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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)
  • 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
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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.

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Reviews

  1. I made this as an Entree for our Australian Seafood Christmas last year - it was absolutley delicious! Will be on the menu again this year!
     
  2. Definitely a 5 star recipe. I had a lb of scallops, so cut the quantities in half. Poached scallops in 2 cups chicken stock first and then used that stock for the sauce. Served with rice. For the half size recipe, used 1 tbsp curry powder and 2 tbs flour. A big hit. Will use many times I am certain.
     
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