Brandalyn and Warren William of WillYUM Spice

Brandalyn and Warren William of WillYUM Spice particpated in the YWCA White Plains & Central Westchester’s Turn Up the Heat by-the-bite fundraiser on Oct. 13.

Here’s a little bit about the Williams:

We got bit by the do-it-yourself bug for our wedding favor!  We sought out fresh and unique spice blends to package as favors for our wedding date October 4, 2015. We have learned from our mother’s herb garden the benefits of fresh and grounded spices.

We unintentionally created a demand for these delicious, hard to find and most of all flavorful spices. Within three months after the wedding, people wanted more and we launched WillYUM Spice, May 1, 2016.

 

We aren’t chefs but we love hearty, yet healthy, home cooked meals. We value a great meal that is not only good, but healthy. At our house, the excitement is in the kitchen especially when our meals taste like it was created by a gourmet chef!

On our journey to find the best wedding favor, we learned that all spices are not created equal. Once our wedding guests demanded more, we saw a need to educate and inspire more people and encourage them to use spices that are gluten free and free of unnecessary additives. We hand blend small batches and work with small farms and select distributors around the world.

It is our goal to maintain the freshness of each spice we use and sell. We hope it is love at first spice with WillYUM Spice!

-Warren & Brandalyn Williams (The WillYUMs)

Here’s their receipe for McKay’s Curry Shrimp Recipe:

  • 2 lb clean deveined medium sized shrimp
  • 4 tablespoons WillYUM Spice™ McKay’s Curry
  • 2 tablespoons WillYUM Spice™ Pepper’s Essence
  • 1 tablespoon WillYUM Spice™ Turmeric
  • 1 bulb of fresh garlic sliced
  • 1/4 cup Chopped Scallions
  • 1 tablespoon of Thyme
  • 1 tablespoon Paprika
  • 1 large sweet onion chopped
  • 6 red or white small/medium potatoes cut into quarters
  • 2 cups of no salt chicken broth (or vegetable broth)

Sauté Shrimp with Salt and WillYUM Pepper’s Essence. Brown for 5 mins. Remove from pan and set aside

Cover a deep frying pan with olive oil. Add Garlic, Onions, Scallions, WillYUM McKay’s Curry, WillYUM Pepper’s EssenceWillYUM Turmeric, Sea Salt, and Paprika. Cook on Medium-Heat, stir and allow onions etc. to cook down for 2 to 3 minutes. Add potatoes and cook for 15 minutes.

Allow the potatoes to brown, add chicken broth. Cover and allow to cook down for 20 minutes on medium-high heat, turning occasionally. Add cooked shrimp back in to the deep frying pan. Stir together and cook on low heat for 2-3 minutes. Serve McKay’s Curry Shrimp with your favorite vegetable for your friends and family. Enjoy!

For an extra kick, garnish with WillYUM Red Pepper Flakes