My husband and I are eating low-carb these days and this is one of our favorite recipes…Shrimp Zoy. I know it sounds kind of conceited that I would name a recipe after myself, but at the time it made complete sense.
I came up with this recipe about eight years ago. I combined several recipes using ingredients that I had on hand. I call it Shrimp Zoy since I combined a shrimp poivre recipe and a steak Diane recipe. I’ve modified it many times over the years to make more sauce and to lighten it a bit. It is divine with a loaf of crusty French bread to soak up the sauce and whole wheat angel hair pasta and a glass of chardonnay round out the dish, but it is just as good with a salad and no pasta or bread.
You can easily make more sauce by adding a little extra stock and cream. You may need to adjust the lemon, garlic and shallot when you do this.