Shrimp and Papaya Salsa

This Shrimp and Papaya Salsa was featured last week on Parade’s Community Table Recipes, along with 5 Extraordinary Salsa Recipes.

Shrimp and Papaya Salsa

Shrimp and Papaya Salsa- Sweet papaya, chopped shrimp, onions, and jalapeno give you all the great tastes of summer. This recipe feeds a crowd, great for summertime cookouts!

This is an updated (and much better!) version of one of the first recipes I ever shared here on Rants From My Crazy Kitchen. The original recipe wasn’t bad, but the measurements were a bit off, and the photo was awful! Back then, I called it Shrimp WITH Papaya Salsa, but this time I decided to incorporate the shrimp into the salsa more, instead of the salsa being an accompaniment to the shrimp.

Shrimp and Papaya Salsa- Flavorful, filling summertime salsa  great for a crowd!

This recipe makes A LOT, so it’s great for summertime parties, but of course you could easily cut the recipe in half. But, then you’ll want more, so you might not want to do that!

Shrimp and Papaya Salsa
Prep time
Cook time
Total time
Sweet papaya, chopped shrimp, onions, and jalapeno give you all the great tastes of summer. This recipe feeds a crowd, great for summertime cookouts!
Serves: makes about 12 cups
  • 1 lb shrimp, partially frozen, pre-cooked and peeled
  • 1 red bell pepper, seeded and diced
  • ½ red onion, diced
  • 1 jalapeno, seeded and finely diced
  • 2 Tbsp cilantro, chopped
  • juice of one large navel orange
  • coarse salt, to taste
  1. Remove the tails from the shrimp and chop. It's easy to do this if the shrimp are still partially frozen, then place in a colander to drain. Pat dry before adding to the salsa.
  2. In a large mixing bowl, combine diced papaya, onion, red bell pepper, jalapeno, and cilantro. Add the chopped shrimp, salt, and juice from a navel orange, stir well.
  3. Cover and refrigerate for at least 4 hours. Can be made up to a day ahead, waiting until 4 hours before serving to add the shrimp.


Shrimp In A Lemon Thyme Cream Sauce

Deliciously seasoned shrimp in a lemon thyme cream sauce. Easy to make, using pre-cooked shrimp, this change-up to regular spaghetti night is ready in 30 minutes!

Deliciously seasoned shrimp in a lemon thyme cream sauce. Easy to make, using pre-cooked shrimp, this change-up to regular spaghetti night is ready in 30 minutes!

I first shared this recipe in 2013. This Shrimp in A Lemon Thyme Cream Sauce has been adapted from the original. The original recipe I shared called for heavy cream, without the milk, and it was harder to make since I used uncooked shrimp which were then sauteed after peeling. It’s MUCH easier to use pre-cooked shrimp!

Shrimp in a Lemon Thyme Cream Sauce- Deliciously seasoned shrimp in a lemon thyme cream sauce. Easy to make, using pre-cooked shrimp, this change-up to regular spaghetti night is ready in 30 minutes!

I also updated the photos. You can still see the old one below the recipe, but these new photos are much better. Like you care, back to the shrimp.

Lemon thyme can be found in lots of supermarkets, or, if your so inclined, grow your own! I don’t grow my own lemon thyme, but I do grow thyme. Honestly, this is one of few recipes I’ve ever used lemon thyme in, but it’s really good! Plus, sauteed shallot and garlic, who can resist? Well, I guess if you don’t like onions and garlic you can, but I can’t!

Shrimp In A Lemon Thyme Cream Sauce
Prep time
Cook time
Total time
Deliciously seasoned shrimp in a lemon thyme cream sauce. Easy to make, using pre-cooked shrimp, this change-up to regular spaghetti night is ready in 30 minutes!
Recipe type: Entree
Serves: Serves 4
  • 1 pound large shrimp (31/40 count)
  • ¼ cup shallot, chopped fine
  • 2 teaspoons fresh lemon thyme leaves
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons light butter
  • 1½ cups light cream
  • ½ cup milk
  • 2 tablespoons flour
  • fresh ground black pepper to taste
  1. Peel and de-vein shrimp, removing tails (it's easy to do this if the shrimp are partially frozen).
  2. Melt the butter over medium heat, and saute the shallot and garlic until soft. Stir in the flour, then pour in the light cream, milk, and lemon juice. Bring to a low simmer, stirring constantly, for one minute. Add the shrimp and cook over low heat until heated through, about two minutes. Serve over spaghetti or by itself.




Beef Brisket Recipes for National Brisket Day

It’s National Beef Brisket Day! Enjoy 11 Mouth-Watering Recipes 

11 Mouth Watering Beef Brisket Recipes- from traditional beef brisket to soups, stews and tacos, you'll find a recipe to love here!

I have some bad news. Not for you, really, but for me. My news is that I don’t have a beef brisket recipe of my own to share with you today. The fact is that until just a few days ago I wasn’t even planning on sharing beef brisket recipes, this weeks plan was for strawberry recipes, but then I realized a few of my food blogger friends had the same plan. May is National Strawberry Month, so of course everyone wants to put together the best recipes. I decided on beef brisket for today, National Brisket Day. I bought a brisket to make over the weekend, but life and Memorial Day happened, and I kept thinking about what I said in last week’s post about spending time with my daughter this summer. So instead of making the brisket we went over a friends on Saturday, cooked a steak on the grill on Sunday, and cooked out again on Memorial Day. I’ll probably make mine tomorrow, and of course I will share it with you as soon as possible!

Mouth Watering Brisket Recipes- Looking for the best beef brisket to impress your family or guests? Check out this great collection, from traditional to sous vide and pressure cooked, you will find one to love!

Good thing for me, my friends have some great beef brisket recipes, and I put them in to this great collection for you! Sous vide beef brisket?! I never even would have thought about it! Actually, I’ve never sous vide anything, yet. There is an absolutely delicious looking Braised Brisket Stew, and even tacos! These recipes are all different, so you aren’t suck with making it the same way every time. Unless you want to, of course. I would love it if you tell me which one you plan on trying! You can find all of these delicious recipes here: It’s National Beef Brisket Day! Enjoy 11 Mouth-Watering Beef Brisket Recipes

Cookout Recipes To Enjoy This Summer

Monday is Memorial Day, the unofficial start of summer, my favorite season! It’s also, for many, the start of cookout season. So, maybe you are looking for new cookout recipes to enjoy this summer? Well, stop right here! I’ve put together a great collection of cookout recipes!

Cookout Recipes to Enjoy This Summer

Cookout Recipes to Enjoy This Summer- A great collection of recipes including main grilling dishes, side dishes, desserts, and more!

Cooking on the grill, I love it! There is just something about the smell of food on the grill that makes it great! Did you know you can even make awesome desserts on the grill?  The fabulous side dishes, of course I had to share a few! Then, I thought a pitcher of margaritas would be great! I hope you enjoy these cookout recipes, which you can find here: The Best Cookout Recipes to Enjoy This Summer, and if you wouldn’t mind indulging me and reading on a bit here, I have something to say.

Cookout Recipes to Enjoy This Summer- Burgers, potato salad, grilled corn, and a pitcher of margaritas. Enjoy the summer with these great recipes!

It’s time for me to be honest. I love cooking, and I love sharing recipes with you all. I’ve been doing it for three years now. But, this blogging thing hasn’t quite worked out the way I wanted it to for awhile now. I do want to keep doing it, but I have to change how I’m doing it. I can’t stress over not getting views or posting new recipes all summer while my daughter wants to be outside, or at the beach, or playing with friends. She’s only going to be six, and since I work (this blog) from home, it’s hard to explain to her that I have to work. I don’t think it’s really fair to her, or even to myself, to justify working over just having a great summer when my views and income aren’t there to support it. I’m not lazy, or giving up, if I was there with the views I would keep doing it, but for now I want to have cookouts more than I want to write cookout recipes. At the same time I do want to share the cookout recipes I do get to make this summer.  I hope that makes sense to at least some of you. Having explained that, I also stepped down from being a brand ambassador for this year’s Food and Wine Conference. I wanted to go, but I also wanted to take Amanda to the beach for the first time, and we just can’t afford both. As some of you know, I have been contributing to Community Table Recipes, where this round-up is located, in case you haven’t checked it out yet. I like doing it. I still like sharing recipes here. What I hate is the technical parts of doing this, and the photography. Supposedly, long, vertical, bright photos are what everybody wants to see. Then why are my most viewed recipes still those with very small, square, and not well styled photos? Why do technical things (too many to explain) work for other bloggers when they don’t work for me? I don’t know, and I’m tired of trying to figure it out. I also don’t want anyone to feel sorry for me. So, here’s the deal. This summer, like previous summers, I have lined up guest posters to share recipes I’m sure you, my friends and readers, will love. I will also keep sharing my own recipes, both here and on Community Table. But, I’m going to relax and enjoy the summer, and then see how I feel in the Fall. If you made it through all that, happy Memorial Day Weekend and have a great Summer!!


Extreme Ranch Chive Biscuits

Quick and easy biscuits made with ranch dressing and loaded with in-season fresh chives. Ready in less than 30 minutes, eat them while they are hot right out of the oven!

Extreme Ranch Chive Biscuits 

Extreme Ranch Chive Biscuits- Quick and easy biscuits made with ranch dressing and loaded with in-season fresh chives. Ready in less than 30 minutes, eat them while they are hot right out of the oven!

The chives in my garden grew so much that I had to divide them into five separate bunches this year, and I still have plenty! They are great in these biscuits, or in scrambled eggs, or in lots of things like Chilled Chickpea Soup or on top of Bacon Cream Cheese Stuffed Cherry Tomatoes. I really haven’t kept good track of what I put them in over the years, more like I just run out to the garden and snip some whenever they sound good.

I don’t normally make biscuits at home, and I wanted something easy to make. Something that didn’t require a stand mixer, a lot of kneading, or a real specific way to mix the ingredients. and so I came up with a real simple, easy recipe that from start to finish takes less than 30 minutes to make. Best of all, it’s delicious right from the oven! They will also keep well in a tightly sealed container for a few days. I recommend reheating them in the microwave, covered with a paper towel, for about 20 seconds before serving. Or devouring yourself, either way!

Extreme Ranch Chive Biscuits and More- A great collection of my favorite quick and easy biscuit recipes!

I was so happy with the results of my biscuits that I asked a few of my foodie friends to share their favorite quick and easy biscuit recipe with me, and you. Pictured above you will see the biscuits I made, along with Cheesy Ramp Biscuits, Easy Cheesy Ranch Biscuits, Cat’s Head Biscuits, and Garlic Butter Biscuits. I know you will want to try all of these!

For today’s recipe and the links to all the other great biscuit recipes, click here: Extreme Ranch Chive Biscuits and More.

Red Beet Horseradish Dipping Sauce

I received product in exchange for this post. The recipe, photographs, and any opinions are my own.  

Spicy, creamy, and light, this Red Beet Horseradish Dipping Sauce is perfect for fried shrimp, chicken, or as a veggie dip!

Red Beet Horseradish Dipping Sauce- Perfect for dipping fried shrimp, chicken, or fresh veggies. Creamy, light, with a bit of heat!

A few weeks ago my husband made a horseradish dipping sauce from Alton Brown to dip onion rings in. I thought a different version of it would be good with seafood like shrimp.

Red Beet Horseradish Dipping Sauce- great for dipping shrimp. chicken, or fresh veggies!

My husband and his uncle make red beet horseradish every year for Easter and Christmas. We serve it with kielbasi and cocktail shrimp at the holidays, but they make a lot of it and jar it so we have it all year long. I have no idea what the recipe is for it, since they make it at my husband’s uncles house, but red beet horseradish is available in the refrigerated section of  grocery stores. Try to find one that the red beets are pureed in, not with whole pieces of red beets.

Horseradish Dipping Sauce- A light, creamy, hot dipping sauce  made with red beet horseradish. Great with shrimp, chicken, or fresh veggies!

After I posted my 10 Succulent Shrimp Scampi Recipes I was sent a package of SeaPak® Popcorn Shrimp to try out.

Sea Pack Popcorn Shrimp


Image from

I have to admit I was a bit surprised when my picky daughter asked me to make it a few days later. All of a sudden she’s really into shrimp! I’ll be updating an older recipe later this week that she has insisted I make!

Red Beet Horseradish Dipping Sauce
Prep time
Total time
Hot, creamy, and light horseradish dip!
Recipe type: Dip
Serves: Makes 1¼ cup
  • 1 cup plain Greek yogurt
  • ½ cup prepared red beet horseradish
  • ½ teaspoon bacon salt (try J&D's, see notes)
  • 1 teaspoon lemon zest
  1. Combine yogurt, prepared horseradish, bacon salt, and lemon zest in a small mixing bowl. Stir well, cover and refrigerate for at least 1 hour.


Mexican Main Dishes

Today is Cinco de Mayo, so I thought it might be fun to share some amazing Mexican main dishes. Some of these are more authentic, like Arroz con Pollo, and some are more Americanized like Tamale Pie. All of them are delicious, easy to make, and most use ingredients that you may already have on hand. Make one for dinner tonight!

12 Mexican Main Dishes- A great collection of recipes for Cinco de Mayo or any day of the year! From authentic Mexican to Mexican American recipes, you will find a favorite here!

Even if you don’t have time, or the ingredients to make one tonight, save this on Pinterest or on your computers bookmarks, because if you are anything like me at all, you will want to try these at some point soon! Find all of the recipes on Community Table Recipes here:  12 Last Minute Cinco de Mayo Main Dishes. Need more ideas, like dips? Try Spicy Gaucamole with Bacon! Or how about a breakfast for dinner idea, like Huevos Rancheros with Bacon Tortillas?


Chicken Lo Mein

Quick and easy Chicken Lo Mein! So much better than waiting for take-out, this can be on your table in twenty minutes!

Chicken Lo Mein

Chicken Lo Mein- Learn how to make better and quicker than take out!

I had a package of lo mein noodles sitting in my cabinet for awhile, so when my daughter asked for spaghetti this week, I said “How about chicken with noodles instead?” Great news, she ate it! Chicken and spaghetti are two of the very few things she likes, and luckily I have never had a problem getting her to eat vegetables. She also likes Chinese food, as long as it’s not in a lot of sauce.

I love most Chinese food myself, though I admit I don’t order Chicken Lo Mein all that often. I’m more of a Chicken and Broccoli kind of girl. Check out this recipe I made a few years ago. Yes, my photography has really improved! I need to update those photos, like yesterday.

Quick and easy Chicken Lo Mein. Better and faster than take-out!

I made this quick and easy by using a package of frozen Asian vegetable mix, then just adding sliced red bell pepper and minced garlic. The chicken itself only takes a few minutes to cook, and so do the noodles.

Chicken Lo Mein
Prep time
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Total time
Quick and easy Chicken Lo Mein, ready in 20 minutes!
Cuisine: Chinese American
Serves: Serves 4
  • ¾ pound chicken breast, cut into bite size pieces
  • 8 ounces wide Lo Mein noodles
  • 1 package frozen Asian vegetable mix
  • 1 red (or any color) bell pepper, sliced into thin strips
  • 1 clove garlic, minced
  • 3 tablespoons stir-fry sauce
  • 1 tablespoon reduced sodium soy sauce
  • 2 tablespoons sesame oil, divided, plus a little extra for the pasta water
  1. Cook the Lo Mein noodles according to package directions, adding a few drops of sesame oil to the cooking water. Drain, and rinse under cold water. Set aside.
  2. Heat 1 tablespoon sesame oil over medium-high heat in a wok or large, deep saute pan. Cook the chicken until lightly browned on all sides, remove to a plate. Add the remaining tablespoon sesame oil to the pan. Saute the bell pepper, vegetable mix, and garlic, stirring often, until the vegetables are hot and cooked through.
  3. Add the chicken back to the pan, stir in the noodles, stir-fry sauce, and soy sauce, simmer until hot. Serve immediately.


Shrimp Scampi Day Recipes

Today, April 29, is National Shrimp Scampi Day! Shrimp Scampi is one of my favorite things to make, and eat! I just love that there is a food day for it! So, I put together a small collection of some great recipes to share with you. I can’t wait to hear which is your favorite!

Shrimp Scampi Day Recipes

10 Shrimp Scampi Recipes- April 29 is National Shrimp Scampi Day, and this collection includes recipes from traditional shrimp scampi to non-traditional like quesdillas and pizza!

Now, there is traditional Shrimp Scampi made with a garlic butter sauce, like my Shrimp Scampi with Linguine, but there are also so many other ways you can enjoy it. Pizza, dip, quesadilla’s, even different variations on the classic. Don’t they all look so good? I’m definitely going to be making that dip!

If you don’t like the butter and garlic, but still love shrimp, can I suggest Spicy Shrimp and Bacon Casserole, one of my all time favorites, or how about Coconut Shrimp with Tomato Coconut Salsa? Don’t like shrimp at all? I have a handy search bar where you can search for recipes by entering a main ingredient, and everything I’ve made with that ingredient will be displayed.

Last week I told you that I’m now a contributor to Parade’s Community Table. Of course, I will still be sharing my recipes here weekly, but I’m also going to be writing, and sharing there. Next week I’m planning a Cinco De Mayo recipe round-up, full of main course ideas. For now, I hope you enjoy this weeks round-up, which you can find here: 10 Succulent Shrimp Scampi Recipes. Make sure to stop by later this week or early next, I plan on sharing a quick and easy Chicken Lo Mein recipe!


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