Shrimp vol-au-vent Recipe

Name: Shrimp vol-au-vent
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 125 mL (1/2 cup) cubed carrot; 125 mL (1/2 cup) cubed zucchini; 125 mL (1/2 cup) broccoli florets; 6 vol-au-vent shells; 1 envelope (41 g) primavera sauce; 125 mL (1/2 cup) plain yogurt; 250 g peeled cooked shrimp; finely chopped fresh lemon balm

Ingredients

125 mL (1/2 cup) cubed carrot
125 mL (1/2 cup) cubed zucchini
125 mL (1/2 cup) broccoli florets
6 vol-au-vent shells
1 envelope (41 g) primavera sauce
125 mL (1/2 cup) plain yogurt
250 g peeled cooked shrimp
finely chopped fresh lemon balm

	PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 6 servings

Instructions

Preheat oven to 180°C (350°F).
Cook carrots in a saucepan of boiling water for 4 minutes.
Add broccoli and continue cooking for 2 minutes.
Add zucchini and cook for an additional 2 minutes.
Drain and reserve.
Heat vol-au-vent shells in the oven for 5 minutes, or until hot.
Cook primavera sauce according to manufacturer's instructions.
Incorporate yogurt.
Add vegetables and shrimp, and gently combine.
Divide shrimp filling among the four vol-au-vent shells and garnish with fresh lemon balm.