The Santa Barbara Channel is the most suitable habitat for the Ridgeback Prawn – lucky us!

Serves 4


  • 1 pound whole ridgeback prawns
  • 2 cloves garlic, chopped
  • 1 shallot, chopped
  • 4 oz white wine ( serve remainder of wine with dinner)
  • 2 oz unsalted butter
  • salt and pepper
  • a few lemon slices
  • 1 tsp olive oil


  1. Heat large skillet to medium hot, add oil, wait 1 minute, then add shallots and garlic.
  2. Add whole prawns and sauté 1 minute.
  3. Add wine and sauté till prawns are pinkish-red, about 3 minutes.
  4. Remove prawns and reduce wine by half. Lower heat and add butter, salt and pepper to taste.
  5. Pour over prawns and garnish with lemon slices…oh yeah! Finger lickin’ good!