– 1/4 cup arrowroot flour
– 1/2 tsp. sea salt
– 1/2 tsp. ground black pepper
– 1/4 tsp. paprika
– 1/4 tsp. cayenne pepper (or remove if you do not like heat)
– 1/2 cup lard/bacon fat or tallow
– 2 pounds fresh prawns, shelled and deveined with tails removed
– 5 cloves of garlic, minced
– 1 shallot, finely chopped
– 1/2 cup fresh chopped parsley (plus more for optional topping)
– 1/2 tsp. dried oregano
– 1/3 cup chicken broth
– 1/3 cup fresh lemon juice
– 1/2 tsp. lemon zest
– Sea salt and ground black pepper (to taste)
– Lemon wedges (optional – for serving)
– Cutting board
– Chef knife
– Paper towels
– Large mixing bowl
– Large skillet
– Tongs or slotted spoon
– Wooden stirring spoon
1. Rinse the prawns and pat dry with paper towels (make sure they are very dry!). Set aside.
2. Add the arrowroot flour, sea salt, ground black pepper, paprika and cayenne pepper (optional) in a large mixing bowl and stir with a fork to combine and break apart any clumps. Dip each prawns in the mixture to lightly coat (do not coat too much or your sauce will not turn out right). Discard any excess mixture and set shrimp aside.
3. Place a large skillet over medium-high heat and add allow the lard/bacon fat or tallow to get hot. Add the prawns and saute for about 4-5 minutes, turning often. Transfer the prawns to a serving plate with tongs or a slotted spoon, leaving the oil in the pan. Add the garlic, shallots, oregano and parsley to the pan and stir constantly for about 2 minutes.
4. Add the chicken broth and lemon juice and boil for about 1 minute, scraping the bottom of the pan to remove any browned bits. Add the lemon zest and stir to combine. Season the sauce with sea salt and ground black pepper.
5. Remove the pan from the heat and add the prawns to the pan, tossing to combine with the sauce. Return the shrimp to the plate and top with some additional chopped parsley (optional) and some lemon wedges.