Ridgeback prawns are very tender in texture, so their overall fragility prevents them from being shipped fresh. Take advantage of our location to enjoy this delicacy!

Serves 4

Ingredients

For wheat berries: 

• 8 oz. Organic Ethiopian blue-tinged wheat berries
• 1 med onion, diced
• 1 celery stalk, diced
• 1/2 each red and green bell pepper, diced
• 6 mushrooms, diced

For Ridgeback prawns: 

• 1 pound whole unpeeled ridgeback prawns
• 4 oz. white wine
• 2 oz. unsalted butter
• 1 oz. Sriracha sauce
• a few lemon slices

Directions

For wheat berries: 

1. Cook wheat in 16 oz. boiling water for about 50 minutes, adding water if needed while cooking on medium heat, covered.
2. Drain and set aside.
3. Sauté veggies in butter and a little olive oil till tender.
4. Fold in cooked wheatberries, salt, and pepper to taste.

For Ridgeback prawns:

1. Heat sauté pan and cook shrimp with butter, Sriracha, and white wine till opaque and pink, 2-3 minutes.
2. Serve with lemon slices and the same wine you cooked with.