Easy Crab & Shrimp Sauce

Step 1: Shrimp Note: I used cooked shrimp from the seafood counter; or, you can cook your own shrimp. Most importantly, make sure to use what is on sale, fresh, and available. Frozen shrimp are also OK for this dish, if that is all that is available. And, since the shrimp are rough chopped; it isn't important whether you use small shrimp or large shrimp.

Step 2: Sauce Base ... Add the cream, wine, shallot, Old Bay, pinch of salt and pepper; and, a dash of hot sauce to a small pot. Bring to medium heat - just under a boil; and, whisk until everything is well combined. Simmer a good 7-10 minutes on medium low heat. The sauce will naturally thicken.

Step 3: Seafood Sauce ... Add the lemon zest, juice, herbs, shrimp and crab; and, mix to combine. Taste and season again, only if necessary. Now, I like to serve the fish in a shallow bowl; and, pour the sauce over the top. So, I actually prefer a thinner sauce. And, I will often add a spoon of rice to the bowl; so, a thinner sauce works best for me. However, if you prefer a more traditional thicker sauce ... add the corn starch and water to a small bowl or cup; mix, then, add a little at a time to you sauce, stirring to combine. Bring up to medium heat; and, it will immediately thicken. It is simply a personal preference. It tastes the same regardless.

Step 4: Serve and ENJOY! ... As I said; I love to serve the sauce over my fish in a shallow bowl. Sometimes with a scoop of rice; or, a piece of crusty bread - and a lemon wedge. As for the fish - anything goes. Salmon, cod, haddock, tilapia, flounder, grouper, catfish, swordfish, etc. I would say, just about anything other than tuna. But, it would also be great on seared scallops too. Add a salad ... and you dinner!