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Shrimp vol-au-vent Recipe

Shrimp vol-au-vent
Source: Iga

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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.

Dinner

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A recipe from Iga

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