This shop has been compensated by #CollectiveBias, Inc. and its advertiser. All opinions are mine alone.

If you follow me anywhere in the social media world, you know that I’m currently obsessed with all things spicy. I got this epic pizza on my birthday – it had bacon, ham, bbq sauce, pineapple, and loads and loads of jalapeños. Since then, I’ve been all about the jalapeños, the habanero sauce, the chile pepper chocolate bars – if it’s spicy, I want it.

I picked up my fave habanero sauce recently at Target. You have to go to the Mexican food section to find it so you know it’s good.

It’s the El Yucateco Hot Sauce. I love the red, I love the green, I have been putting both on everything from eggs to salads. And then I used it in these awesome Shrimp Po’Boys.

Po’Boys were in my top 5 list of things to do on our roadtrip back to Alabama but it was such a rushed trip and on the way home, stopping with all 3 kids by myself just seemed like too much work. So I never got one and I’ve been really craving a big shrimp po’boy ever since.

My fave place back home puts a sliced sandwich roll in the bottom of one of those styrofoam takeout containers and then fills the rest with fried shrimp or oysters. Like, you have 2 meals before you ever find the bread. My husband used to joke that he could buy me one Po’Boy on Friday night and he wouldn’t have to feed me again until Monday. So good, so ginormous, so Gulf Coast.

I used that as my inspiration for these guys but I wanted to add a spicy slaw to it, too. I’m telling you, I can’t get enough spice!

If you need more spicy inspiration, check out all the recipes El Yucateco has! #SauceOn!

Click for the full recipe



Bang Bang Shrimp - Bonefish copycat recipe! This is the BEST shrimp you will ever eat!

Time for another delicious football snack! This one would be good for a nice dinner too though!

So this is supposed to be like the  Bonefish dish with the same name but I’ve never had the dish so I can’t really say how close it is to the real thing. I can, however, say that it is amazing.

Not going to lie, it was quite a bit of work because you have to deep fry the shrimp but seriously worth all the time spent staring into the pot of oil. It’s spicy but not so spicy that your mouth is on fire.

Bang Bang Shrimp

serves 2 - 4 as appetizer

adapted from Chef Mommy


1 lb. medium shrimp, peeled and deveined
For the sauce:
½ cup mayonnaise
4-5 teaspoons chili garlic sauce, such as Sriracha sauce
1 teaspoon granulated sugar
1 teaspoon rice vinegar
For the egg mixture:
1 egg, beaten
1 cup milk
For the breading mixture:
½ cup all-purpose flour
½ cup panko breadcrumbs
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon dried basil
For frying:
8 to 12 cups vegetable oil


  1. Combine all ingredients for the sauce in a small bowl; cover and set aside.
  2. Combine beaten egg with milk in shallow bowl; set aside.
  3. Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.
  4. Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.
  5. Heat oil in deep fryer to 350 degrees F. Use amount of oil required by your fryer.
  6. When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels.
  7. When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about ¼ cup of sauce over shrimp and stir gently to coat.


This week’s French Fridays with Dorie recipe took me waaaaay beyond my comfort zone. I’m not much of a seafood fan to begin with but something like scallops? I have never even had the desire to cook them. It didn’t help that the only scallops I could find were these massive guys the size of my fist! No joke.

The recipe was very simple (which I’m realizing is is a trend in Around My French Table). The scallops cooked through in about 5 minutes and the sauce came together in about the same time. I will admit to having to make the caramel twice because I have zero patience but as long as you pay attention to your sugar, there shouldn’t be any problems.

The sauce is fantastic! Who knew caramel and orange made such an interesting pair. I did not like the scallops at all but I can see using the sauce on other things, like maybe some shrimp or a not-so-fishy fish.

If you’re interested in the recipe, make sure you check out Around My French Table and don’t forget to visit the French Fridays with Dorie blog to see how everyone else did this week!


Sorry ya’ll, I stopped eating beef (for the most part) awhile ago so I skipped this week’s CEiMB recipe. The recipe was for a grilled Thai beef salad that I know my husband would’ve loved so if you’re interested, be sure to check out Jen Bâ’s Cooking Carveout.

I did, however, make a recipe that the CEiMB girls made a couple months back.

My grandparent’s celebrated their 50th anniversary this past weekend and the food was as cajun as it gets. We had gumbo, jambalaya, and crawfish fettuccini and just hearing about the menu got me craving some jambalaya. Ellie has a recipe, called Jambalaya with Shrimp and Ham, that sounded delicious and took no time to make.

It was so good. My husband isn’t usually a big fan of “soupy” meals but he raved and raved about this one. The flavors all worked perfectly together and the ham was a nice compliment to the shrimp.

Anonymous New York has the recipe up if you want the recipe.