Citrus Shrimp with Capers and Celery

August 27, 2026

If it seems to you Susan and I eat a great deal of shrimp, we do.

Probably once a week. This featured recipe is delicious.

Quoting The New York Times:

“This easy make-ahead weeknight meal is also a wonderful potluck dish or crowd-pleasing party side. Shrimp are gently cooked in olive oil to keep them tender and juicy, then bathed in a bright citrus marinade that balances tart and sweet. Briny capers and golden raisins lend a Sicilian touch and tangy pops of sweetness; you can also add buttery pine nuts for rich, nutty bites. Chop any leftovers and toss the shrimp and marinade with short noodles for a fantastic pasta salad the next day.” (Kay Chun)

Ingredients

Yield:4 servings

1 pound (about 2 dozen) peeled and deveined large raw shrimp (I made this for Susan and me so I used 8 shrimp–maybe 10! But I kept the other ingredients the same.)
Salt and pepper
½ cup extra-virgin olive oil, divided
3 garlic cloves, minced
2 tablespoons golden raisins, chopped
2 tablespoons minced shallot
1 tablespoon pine nuts (optional)
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
2 tablespoons fresh orange juice (from 1 orange)
2 tablespoons capers, drained and chopped
¼ cup finely chopped celery
2 tablespoons chopped fresh parsley leaves
Crusty bread, grains or greens, for serving

Preparation

Season shrimp with salt. In a 12-inch nonstick skillet, combine shrimp and ¼ cup of oil in an even layer. Warm over medium heat, undisturbed, until shrimp turn opaque underneath, about 4 minutes. Flip and cook just until pink and opaque throughout, about 2 minutes longer. Transfer shrimp to a medium bowl with a slotted spoon, leaving the oil behind.
Add garlic, raisins, shallot and pine nuts, if using, to the skillet and cook, stirring, until garlic is fragrant and lightly golden, 1 to 2 minutes. Scrape the mixture over the shrimp.
Add lemon juice, orange juice, capers, celery and the remaining ¼ cup oil to the bowl, season with salt and pepper and mix well. Let stand to allow flavors to meld, stirring occasionally, at least 15 minutes but ideally 30 minutes. (To make ahead, refrigerate, stirring occasionally, for a few hours. Let stand at room temperature for 30 minutes and allow any solidified olive oil to melt before proceeding with step 4.)
Stir in parsley and transfer mixture to a shallow serving bowl. Serve with crusty bread, grains or greens. I served it with White Basmati Rice.

Green Beans and Shrimp (Sheet Pan Meal)

August 17, 2026

I bought a rather large bag of green beans from the farm stand down the road from where we live.

I thought of making an Indian recipe but I decided it was too complex, although I do love Indian food. Here is a newspaper story from years ago.

I went online and searched for green bean and shrimp recipes and found this simple, sheet pan recipe from Kalyn’s Kitchen.

Ingredients

1 lb. extra-large frozen raw shrimp, thawed (For the two of us I used 8 shrimp.)
zest from 2 lemons
1 tsp. salt, divided
1 tsp. fresh ground black pepper, divided
1 lb. fresh thin green beans, ends trimmed
4 T olive oil, divided
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/8 tsp. Aleppo Pepper (I used 1 tablespoon Red Pepper flakes)

Instructions

Preheat oven to 425 F.
If using frozen shrimp that have been thawed, place in colander in the sink and drain well. Pat dry.
Zest the lemons and then squeeze the juice and save for another use (or save the lemons to squeeze on at the table. DO NOT skip the lemon zest; that makes this recipe extra good.)
Toss the shrimp with lemon zest, 2 tablespoons olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Let shrimp marinate while you start to cook the beans.
Whisk together other 2 tablespoons olive oil, ground coriander, ground cumin, other 1/2 tsp. salt, other 1/2 tsp. pepper, and hot pepper flakes.
Put beans into a Ziploc bag and toss with that mixture.
Spread beans out in a single layer on the roasting pan and roast the beans for 10 minutes, turning once about halfway through if desired.
After 10 minutes tuck shrimp between the beans and roast 6-8 minutes more, until shrimp are still slightly tender and have turned pink.
Serve the Green Beans and Shrimp Meal hot, with more lemon juice squeezed on at the table if desired.
I served these over Pearl Couscous.

So delicious!!!

Carpe Diem

August 15, 2026

The Latin phrase carpe diem translates literally to “pluck the day” or “pluck the day (while it’s ripe)”, and it is widely translated into English as “seize the day.” It means to enjoy the present moment and make the most of current opportunities rather than worrying about or relying on an uncertain future.

Our alarm clock, our dog Freddy, wakes me up every morning around 5:00. I wash my face and brush my teeth and then we are off for a walk, sometimes one mile, sometimes one block. Every since Freddy had a mini-stroke one month ago his walks vary from day-to-day. A few weeks ago he was very lethargic for five or six days; not eating and not even barking! But he is now back to his playful self–and barking!

As pictured above, I usually begin the day enjoying the present moment in our wild flower garden, weeding or cutting flowers for a bouquet.

In “breaking news” Susan and I have been hired by our town’s park and recreation department to document their various facilities around town–from parks to baseball fields to pools and paths. It’s a volunteer position and we’re having fun working together.

Here are a few photos of what we have captured to far.

The town pool and splash pad: