Seafood Vol-Au-Vent

• 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

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.

butter, onion, carrot, celery, flour, chicken stock, heavy cream, parsley, shrimp, cases, salt

Taken from www.food.com/recipe/seafood-vol-au-vent-57814 (may not work)