- 1 pound tail-on shrimp
- Paprika, to taste
- Sea salt & pepper, to taste
- 2 tablespoons Fatworks Duck Fat
- 2 shallots, minced
- 6 cloves garlic, minced
- ¼ cup white wine
- 2 tablespoons fresh lemon juice (from about 1 small lemon)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ¼ cup pastured heavy cream or full-fat coconut milk
- 1 pound daikon or turnip, peeled & spiralized
Prep time: 15 minutes
Cook time: 15 minutes
Duck Fat, Ghee, Goose Fat, Schmaltz (Chicken Fat)
Gluten Free, Paleo Friendly
Pat the shrimp dry with paper towels. Sprinkle with paprika, sea salt, and black pepper.
Heat a large heavy-bottomed skillet over medium-high heat and add the duck fat. Cook the shrimp on both sides until lightly browned, about 60 seconds per side. Remove the shrimp to a plate to rest.
Move the heat down to medium and add the shallots and garlic to the remaining duck fat. Saute briefly until softened, about 2-3 minutes. Add the white wine to deglaze the pan, scraping any brown bits from the bottom.
Add the lemon juice, sea salt, black pepper, and heavy cream (or coconut milk). Stir well and bring to a low simmer. Add the spiralized daikon (or turnip) and cook until just softened about 3 minutes. Add the shrimp and remove the pan from the heat. Best enjoyed immediately.