We love shrimp – any way you serve it. I bought some cooked shrimp by mistake from the freezer section. I thought it was raw. So what to do besides shrimp cocktails? This dish was so easy and came out delicious!

Marinating the Shrimp

I wasn’t sure how cooked shrimp would absorb the flavors, but it came out perfect!

Place the shrimp in a bowl and top with all the spices.

Stir in the olive oil, making sure each piece is well coated. Cover and refrigerate for 2 to 3 hours.

If you are using raw shrimp, only marinate for an hour.

Making the Easy Spicy Shrimp

Heat the ghee and 1 Tablespoon olive oil in a heavy skillet over medium high heat. You can substitute European butter for the ghee. It has a much lower water content, or make your own clarified butter ^[1].

Add the green onions and cook just until they are starting to get soft. Push to the side.

Place the shrimp in the hot skillet

and cook until it’s hot, about 5 to 6 minutes. Stir in the lemon juice.

Mix it all together and serve over hot orzo or rice.

© Copyright 2024 The Lazy Gastronome

5 from 8 votes

Print ^[2]

Easy Spicy Shrimp

Just mix, refrigerate, then cook. This recipe is so easy and so delicious.

Course: Main Course, main dish

Cuisine: seafood, shellfish

Keyword: ghee, green onion, scallion, shrimp, spicy

Servings: 4 servings

Author: HelenFern

Ingredients

• 3 cups cooked and peeled shrimp
• 1/3 cup PLUS 1 Tablespoon olive oil
• 1 Tablespoon smoked paprika
• 2 Tablespoons chili powder
• 1 Tablespoon lemon pepper
• 1 teaspoon garlic powder
• 1/4 to 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/4 cup ghee (clarified butter) you can substitute European butter which has a much lower moisture content
• 4 large green onions, cut into 1-1/2 inch pieces
• 1 Tablespoon fresh lemon juice

Instructions

1. Place the shrimp in a bowl and top with all the spices.

2. Stir in the olive oil, making sure each piece is well coated. Cover and refrigerate for 2 to 3 hours.

3. If you are using raw shrimp, only marinate for an hour. 

4. Heat the ghee and 1 Tablespoon olive oil in a heavy skillet over medium high heat.

5. Add the green onions and cook just until they are starting to get soft. Push to the side.

6. Place the shrimp in the hot skillet and cook until it's hot, about 5 to 6 minutes. Stir in the lemon juice.

7. Mix it all together and serve over hot orzo or rice. 

Recipe Notes

 

© Copyright 2024 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!

I bought some shell on shrimp ^[6] with no idea of how I would use it. I just popped it in the freezer. The time came where it was use it or loose it, so what should I do. I remembered a dish we had years ago, yucatan shrimp. I had even written the ingredients down…somewhere. After some searching, and some side trips down memory lane, I found it!

I just took a guess at the amounts and wrote them down. It came out pretty good – not quite the dish we had, but close. After a few tries, I got it down pretty darned close to the original.

What is Yucatan Shrimp?

Yucatan shrimp is peel and eat. It is served swimming in a buttery sauce with lime and garlic, jalapeño and bit of sriacha. As you peel the shrimp one at a time, you dip each one back into the sauce and into your mouth.

The sweet shrimp swims well with the tart limes and spicy peppers. It is also required that yucatan shrimp be served with crusty bread. That way you can sop up all that amazing sauce, wasting nothing!

Here’s a little yucatan shrimp trivia. It did not originate from the Yucatán Peninsula. It was created on the gulf coast of Florida at Doc Ford’s Rum Bar & Grille. And if you want to really be authentic, you can buy the sauce in a jar!

But if you want to make it yourself (everything is better homemade), here is my rendition of Shrimp Yucatan.

Making the Dish – 

The first thing you’ll need to do is make the sauce. Start by melting the butter over medium heat. Stir in the jalapeño and garlic and gently sauté until the peppers are starting to sweat.

While they are cooking, rinse the shrimp and make sure all the mud veins have been removed. Lay on towels to dry.

When the pepper have started to sweat, stir the lime juice and sriacha into the sauce. Simmer gently for about 2 – 3 minutes to meld the flavors.

Stir in the salt.

Increase heat to medium-high. Place the shrimp in the sauce and simmer, gently shaking the pan for about 2-3 minutes.

Turn each shrimp and cook again, shaking the pan.

Once they have turned pink, remove from the heat. You don’t want to over-cook them. They will be rubbery. This is when you stir in the cilantro.

Serve in bowls with plenty of sauce and a big piece of crusty bread.

And make sure you have another big bowl for all the shrimp shells – oh – and wet napkins. Enjoy!

© Copyright 2023 The Lazy Gastronome

5 from 5 votes

Print ^[7]

Yucatan Shrimp

Peel and eat shrimp cooked in a spicy butter sauce

Course: Appetizer, Main Course, main dish

Cuisine: American, Florida

Keyword: barbecue sauce, butter, garlic, jalepeno, peel and eat, shrimp, sriacha

Servings: 4 servings

Author: HelenFern

Ingredients

• 1 cup unsalted butter (two sticks)
• 6 cloves garlic, minced
• 2 Tablespoons jalepeno, minced
• 4 medium limes - juiced
• 2 Tablespoons sriacha
• 2 pounds large shell-on shrimp
• 1/4 cup minced cilantro
• kosher salt to taste

Instructions

1. Start by melting the butter over medium heat. Stir in the jalapeño and garlic and gently sauté until the peppers are starting to sweat.

2. While they are cooking, rinse the shrimp and make sure all the mud veins have been removed. Lay on towels to dry.

3. When the pepper have started to sweat, stir the lime juice and sriacha into the sauce. Simmer gently for about 2 - 3 minutes to meld the flavors.

4. Stir in the salt.

5. Increase heat to medium-high. Place the shrimp in the sauce and simmer, gently shaking the pan for about 2-3 minutes.

6. Turn each shrimp and cook again, shaking the pan.

7. Once they have turned pink, remove from the heat. You don't want to over-cook them. They will be rubbery. This is when you stir in the cilantro.

8. Serve in bowls with plenty of sauce and a big piece of crusty bread.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

^[8]

Leave me a comment – I’d love to hear your thoughts!

I’ve still got some cranberries from my visit to the bogs last fall. I also love perusing the aisles of Trader Joe’s. I found these candied tangerines that are like eating candy! And spicy sweet pecans – I snack on these treats too much!! Anyway, I digress. I wanted some homemade muffins ^[12] – cranberry – but what else? Cranberry orange is popular – and really good.  Hmmmm – I wonder how those candied tangerines and pecans would be? I wonder…..

Wonder no more!! They were delicious!! (Note were – they were gone in two days!)

Making the Muffins

These muffins are so easy to make. Just five steps –

1 – Put all the dry ingredients in a large bowl and gently whisk to mix.

2 – Whisk all your wet ingredients in another large bowl, mixing them well. Add to the dry and gently mix.

3 – Lightly grease a muffin tin (with Trader Joe – no, this is not a paid announcement, I really do like them – olive oil spray)

4 – Fill each cup evenly. All 12 –   And sprinkle with sugar.

5 – Bake at 400 degrees for about 20 to 30 minutes, or until a poke comes out clean.

Cool, butter and eat! That’s it!

© Copyright 2023 The Lazy Gastronome

5 from 6 votes

Print ^[13]

Candied Tangerine and Cranberry Muffins with Candied Pecans

These muffins are so easy to make. Just five steps - Delicious tart, sweet and spicy little cakes. You'll eat more than one.

Course: Appetizer, Breads, brunch, snacks

Cuisine: American, baked goods

Keyword: candied tangerine, cranberry, pecans, spicy

Servings: 12 muffins

Author: HelenFern

Ingredients

• 2-1/2 cups flour
• 1 Tablespoon baking powder
• 1/4 teaspoon salt
• 2/3 cup sugar (plus about 1/8 cup for the tops)
• 1-1/2 cups fresh or frozen cranberries
• 2/3 cup candied tangerines, chopped
• 1/2 cup spicy candied pecans, chopped
• 3/4 cup half and half
• 1 large egg
• 1/4 cup plain Greek yogurt
• 1/4 cup canola oil
• 1 teaspoon vanilla
• 1/4 cup orange juice

Instructions

1. Put all the dry ingredients in a large bowl and gently whisk to mix. 

2. Whisk all your wet ingredients in another large bowl, mixing them well. Add to the dry and gently mix.

3. Lightly grease a muffin tin (with Trader Joe - no, this is not a paid announcement, I really do like them - olive oil spray) 

4. Fill each cup evenly. All 12 -   Sprinkle sugar evenly over the tops.

5. Bake at 400 degrees for about 20 to 30 minutes, or until a poke comes out clean. 

6. Cool, butter and eat! That's it!

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!

I love hot wings, but it seems wings are hard to find these days. I found a package of drumsticks ^[17] and I had a great idea – Spicy Korean flavors! This recipe is so simple and so delicious, the whole family will love it. Make sure you save this one!

Here’s how you do it:

Place the drumsticks and all the other ingredients in a marinade dish or ziplock bag. Marinate for at least 6 hours or overnight.

Preheat the oven to 350 degrees and place the drumsticks in a heavy baking pan.

Bake about 30 to 40 minutes. You’ll know it’s ready when skin is browned and the juices should run clear.

Serve hot with rice on the side.

Chili crisps are red chili pepper flakes that have been fried in hot oil. It’s typically mixed with fragrant spices and crispy garlic and/or soy beans. They are delicious on eggs, potatoes – I even put them into my cottage cheese!! I love these!

© Copyright 2023 The Lazy Gastronome

5 from 5 votes

Print ^[18]

Spicy Korean Drumsticks

Super easy and bursting with flavor, these drumsticks are great for any weeknight.

Course: dinner, lunch, Main Course, main dish, supper

Cuisine: American, Asian

Keyword: chicken, drumsticks, korean, spicy

Servings: 4 servings

Author: HelenFern

Ingredients

• 1-1/2 pounds chicken drumsticks
• 8 oz. Korean Barbecue Marninade
• 1 teaspoon crushed or minced garlic
• 1 Tablespoon chili crisps (see note below)

Instructions

1. Place the drumsticks and all the other ingredients in a marinade dish or ziplock bag. Marinate for at least 6 hours or overnight.

2. Preheat the oven to 350 degrees and place the drumsticks in a heavy baking pan.

3. Bake about 30 to 40 minutes. You'll know it's ready when skin is browned and the juices should run clear.

4. Serve hot with rice on the side.

Recipe Notes

Chili crisps are red chili pepper flakes that have been fried in hot oil. It’s typically mixed with fragrant spices and crispy garlic and/or soy beans. They are delicious on eggs, potatoes – I even put them into my cottage cheese!! I love these!

 

© Copyright 2023 The Lazy Gastronome

Here are some things that are perfect to use for this recipe or to give as a gift!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

I found a package of really thin sliced beef for sale. It was a great price for beef right now, but I wasn’t sure what to do with it. I bought it anyway. It’s been so hot we want easy foods to cook – and I suddenly thought, Spicy Korean ^[22] style rice bowl!! And here it is!

Here’s how you do it:

Start by marinating the meat. It won’t take long with the thin slices. I wanted the spicy to be somewhat subtle.

Mix together all the ingredients for the meat in a bowl. Make sure the meat is coated and let it sit for about 30 minutes.

While the meat is marinating, make the sauce. Mix all the sauce ingredients into a bowl. Taste it. If you want it more spicy, add more chili flakes. Less spicy, less chili flakes. Let it sit.

Prepare all the vegetables so they are ready to go.

Heat a large skillet or wok on medium-high to high. Add the olive oil and heat.  Next, add the vegetables and gently cook them. After about one minutes, add 1 Tablespoon of water and lightly simmer. You want them to be soft enough for a fork, but still have a little crunch in them.

When the vegetables are ready, add the meat and the marinade to the pan gently  sauté. You don’t need more oil. The oil in the marinade will be enough.

When the meat is no longer pink, remove the pan from the heat.

It’s time to serve and eat! Place about 3/4 cup of rice in the middle of a large bowl. Place the meat and vegetable around the edges of the bowl

and top with the sauce and garnish with black sesame seeds. Serve hot!!

5 from 6 votes

Print ^[23]

Spicy Beef and Rice Bowl

Inspired by Korean flavors, this meal in a bowl with satisfy the whole family.

Course: light meal, main dish, meal in a bowl

Cuisine: Korean, spicy

Keyword: basmati rice, beef, chilis, one-dish, spicy

Servings: 4 servings

Author: HelenFern

Ingredients

Beef and Marinade

• 1 pound very thinly sliced beef, cut into 1 inch strips
• 1 teaspoon Lemon Pepper
• 1 teaspoon fresh grated ginger
• 2 cloves fresh garlic, crushed
• 1 tablespoon sesame oil
• 2 Tablespoons Ponzu sauce
• 1 teaspoon rice vinegar
• 1 teaspoon Asian hot chili oil

Chili Sauce

• 2 teaspoon sesame oil
• 2 Tablespoon rice vinegar
• 2 teaspoon Asian hot chili oil
• 1/2 teaspoon brown sugar
• 2 teaspoon Course Korean chili flakes
• 2/3 cup prepared Korean Barbecue sauce

Vegetables

• 3-4 heads baby bok choy
• 2 cups shiitake mushrooms, sliced lengthwise
• 2 large carrots, cut into thin sticks about 3 to 4 inches long
• 1 tablespoon olive oil
• 1 tablespoon water

Instructions

1. Start by marinating the meat. It won't take long with the thin slices. I wanted the spicy to be somewhat subtle.

2. Mix together all the ingredients for the meat in a bowl. Make sure the meat is coated and let it sit for about 30 minutes. 

3. While the meat is marinating, make the sauce. Mix all the sauce ingredients into a bowl. Taste it. If you want it more spicy, add more chili flakes. Less spicy, less chili flakes. Let it sit. 

4. Prepare all the vegetables so they are ready to go.

5. Heat a large skillet or wok on medium-high to high. Add the olive oil and heat.  Next, add the vegetables and gently cook them. After about one minutes, add 1 Tablespoon of water and lightly simmer.

   You want them to be soft enough for a fork, but still have a little crunch in them.

6. When the vegetables are ready, add the meat and the marinade to the pan gently  sauté. You don't need more oil. The oil in the marinade will be enough.

7. When the meat is no longer pink, remove the pan from the heat.

8. It's time to serve and eat! Place about 3/4 cup of rice in the middle of a large bowl. Place the meat and vegetable around the edges of the bowl and top with the sauce. Garnish with black sesame seeds. Serve hot!! 

Recipe Notes

 

© Copyright 2022 The Lazy Gastronome

© Copyright 2022 The Lazy Gastronome