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Wicked Good Spice Mixes Jewel in The Crown Shrimp

Jewel in The Crown Shrimp                                                            


1 lb of large shrimp, peeled and deveined

1 bunch of cilantro, minced

1 tsp of pink salt and one tsp of black pepper

3 tbps of olive oil or coconut oil

4 tbps of Wicked Good Spices "jewel in the crown"

1 medium onion, diced

2 cloves of garlic, minced  

1 2" long piece of fresh ginger, diced

1 14oz can of organic coconut milk

1 14.5oz can of diced tomatoes

1 8oz can of tomatoe sauce

2 limes cut into wedges

diced bananas

flaked coconut


Season shrimp with the salt and pepper and set aside

Add oil to a medium frying pan over a medium heat. Add garlic, onions, ginger and saute for 5 minutes. Add Jewel in The crown spice blend and saute for 1 minute.

Add coconut milk, diced tomatoes, and tomatoe sauce  and let it simmer on a low heat for 10 minutes.

Finally turn up the heat and add shrimp and let it cook for 10 minutes

Serve over rice, garnish with cilantro, diced bananas,flaked coconut and squeeze on lime juice.


Wicked Good Spice Mixes Bacon Wrapped Grilled Hot and Sweet Shrimp with Peach Balsamic Vinegar and Voo Doo Blackened Magic Blend


I lb of Jumbo Shrimp (about 16) in shells

1/2 cup of orange marmalade

1/3 cup of  Wicked Good Spice Mixes cranberry orange balsamic vinegar

3 tablespoons of snipped fresh cilantro

1 jalapeno pepper, seeded chopped

2 tsp of toasted sesame oil

2 tbsp of Wicked Good Spice Mixes Voo Doo Blackened Magic spice blend

8 slice of bacon, partially cooked and drained

8 wooden skewers, soaked in water for 30 minutes

4 cups of caulifower rice or rice

2 oranges, sliced


Peel and devein Shrimp, leaving the tail intact, rinse and pat dry

For the marinade, combine orange marmalade,cranberry orange balsamic vinegar,cilantro, jalapeno, sesame oil and Voo Doo Blackened Magic spice blend.

Cook and stir over a medium heat until marmalade melts, Remove from heat and cool completely.

Place shrimp in a resealable plastic bag and pour in the marinade and refrigerate for 2-3 hours.

Remove shrimp from marinade.

Cut the bacon in half, you should have 16 pieces.

Wrap a piece of bacon around each shrimp and slide the shrimp onto the skewer securing the bacon.

Turn your grill to 450 degrees and cook about 10 minutes until bacon is crisp and shrimp are pink.

Serve with rice and orange slices. Enjoy!

Wicked Good Spice Mixes Clam Chowder


2 tbsp of butter

2 cloves of garlic, minced

2 tbsp of Wicked Good Spices "Lemon Pepper Blend"

1 small onion, diced

1/2 tsp of thyme

3 tbsp of almond flour

2 cups of coconut milk

1 cup of veg broth

1 32 oz container of frozen clams

4 parsnips , peeled and sliced 

salt and pepper to taste

1/2 pound of cooked bacon, nitrite free and nitrate free


Melt butter in a large soup pot and add garlic and onion.Cook for a 3 minutes and then add thyme and lemon pepper and stir until you can smell it.

Whisk in the flour until it turns a little bit golden brown and then add the coconut milk, stock and clam juice. whisk this mixture for a few minutes and add parsnips.

Simmer for 15 minutes.

 Stir in clams and heat for two minutes, then season with salt and pepper


Wicked Good Spices Garlic Explosion Roasted Clams

  • Ingredients: 
  • 4 dozen littleneck clams, rinsed well (I like to put the clams in a bowl  and cover with water for 20 minutes. The clams will spit out all of the sand. Rinse and scrub clams.)
  • 4 tablespoons butter
  • 2 tablespoons Wicked Good Sorrento Lemon olive oil
  • 1/2 cup white wine
  • 3 tablespoons of  Wicked Good Spices garlic explosion blend
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon fresh lemon thyme, leaves removed from stem
  • 4 strips of cooked bacon, crumbled
Preheat oven to 350 degrees F. Place clams in a baking pan with sides on middle rack of oven. Roast for approximately 10 minutes checking every few minutes for clams that have popped open. Carefully remove open clams to a serving dish, reserving juices in shell. Keep warm. While clams roast, melt butter in medium pan. Add Sorrento lemon olive oil, wine, garlic explosion, parsley and lemon thyme and bring to simmer. Spoon herb butter over cooked clams and serve.  Sprinkle bacon on top of clams.Serve with crusty bread to soak with sauce.

Wicked Good Spice Mixes Achilles Mediterranean Blend Grilled Shrimp Kabobs


1 Lb of Large wild caught shrimp, peeled and deveined

3 tablespoons of Achilles Mediterranean Blend

6 tablespoons of  Wicked Good Lemon Rosemary Olive oil

2 medium zucchini, cut in half length wise and then cut into bite size pieces

1 pint of cherry tomatoes 

6 wood skewers, soaked in water for 30 minutes

4 cups of cooked Rice or Cauliflower Rice

Wicked Good Cucumber salad, recipe can be found under salad tab


Mix the Achilles Mediterranean Spice Blend and the Lemon Rosemary Olive Oil together in a bowl.

Separate the mixture into two bowls.

In one bowl, add the shrimp and toss.

In the other bowl, add zucchini and cherry tomatoes.

Cover both bowls and let them marinate for at least 30 minutes or overnite. 

Remove shrimp from marinade and discard marinade.

Thread shrimp onto the skewers.

Remove zucchini and tomatoes from marinade and discard the marinade.

Put tomatoes and zucchini on separate skewers as they will cook for different amounts of time.

Heat your grill to 350 degrees F

 Cook shrimp until pink, turning just once, about 5-7 minutes.

Cook tomatoes and zucchini until fork tender, turning over once, about 5 minutes

Serve with rice or cauliflower rice and Wicked Good Cucumber Salad or Wicked Good Peach Salsa>

You can also substitute chicken or pork or beef for shrimp. You will need to increase the cooking times, however.