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:
- Cook wheat in 16 oz. boiling water for about 50 minutes, adding water if needed while cooking on medium heat, covered.
- Drain and set aside.
- Sauté veggies in butter and a little olive oil till tender.
- Fold in cooked wheatberries, salt, and pepper to taste.
For Ridgeback prawns:
- Heat sauté pan and cook shrimp with butter, Sriracha, and white wine till opaque and pink, 2-3 minutes.
- Serve with lemon slices and the same wine you cooked with.