Serves 4 to 6

Here is another dish that utilizes Normandy’s bounty of fresh seafood and her rich cream.  It may be made with shrimp meat, prawns, crab meat, scallops or a combination there of.  This delectable dish has become a standard on my families Christmas Eve menu.

2 to 3 tablespoons butter

2 or 3 cloves of minced garlic

1 sprig each of fresh dill weed and thyme

The shells from shrimp, prawns or crabs, pounded (if available)

2 cups of chicken stock or commercial broth

1 pound of assorted cooked and shelled seafood

2 cups of half-and-half or cream

¼ cup inexpensive cream Sherry

¼ teaspoon ground nutmeg

Salt and fresh black pepper to taste

A pinch of cayenne (optional)

Sprigs of fresh dill weed or parsley

Lemon slices

Melt the butter in the bottom of a heavy sauce pot and over a very gently heat, sauté garlic and herbs until the garlic is soft but not yet beginning to brown.  Add the seafood shells and broth and bring to a boil.  Reduce the heat and simmer for about 30 minutes.  If using the shells, strain the broth through a piece of clean muslin.  Return the broth to the pot, bring to a gently boil and continue to cook or about 5 minutes.  Remove any foam that may have accumulated, add the seafood, cream, Sherry and nutmeg.  Simmer only until hot through.  Season to taste with salt and pepper and cayenne.  Serve in a heated tureen garnished with sprigs of fresh herbs and lemon slices.  Serve hot with fresh baguette or lightly toasted and buttered slices of French bread.