by megan WaldreP

It may sound funny, but one of the reasons I love seafood is that it tastes like other seafood . It makes life easier when your favorite fish is out of season or if you’re craving a taste from another part of the country .

The California ridgeback prawn is a yummy option because it resembles shrimp but has the texture and taste of a sweet and decadent crawfish . You can sauté them in butter to eat right out of the pan or steam them for a few minutes for a peel-’n’-eat meal, which is how my husband and I prepared this batch (pictured) in our tiny Airstream kitchen . However, you can give a Creole twist with just a few more ingredients .

(*Original recipe is called New Orleans Barbecue Shrimp.)

Toss peeled and deveined prawns with paprika, ancho chili powder, cumin, salt, and a pinch of sugar . In a cast-iron skillet, melt about five tablespoons of butter on low to medium heat, then add minced garlic . Continue until the prawns are almost done, then add a squeeze of lemon, dashes of Worcestershire sauce, and a splash of water . When seasoned to taste, serve over mounds of fluffy rice and top with thinly sliced green onions . Or, serve with crunchy bread to soak up the savory juices . Accompany with a butter lettuce salad lightly tossed with olive oil, dijon, avocado, and lemon to brighten the palette .

The California ridgeback prawn season runs from October until the end of May, and you can find commercial fishermen selling fresh ridgeback and spot prawns at the Ventura Farmers Market every Saturday until spring . (Pro tip: Buy from your local fishermen and seafood markets for the highest quality catch .)

Happy seafood eating and, as they say in New Orleans, Laissez le bon temps rouler — Let the good times roll!