One of the things I’ve learned in marriage is that you cannot change your spouse.

This includes trying change your spouse sweetly, beggingly, or another other -ly you can think of.

Will he ever learn to put his half uneaten lunch back in the fridge? No, probably not. Will I ever learn to keep my clothes put away neatly in my drawers for longer than one day? Nope! Will I ever learn that he does not have ESP and cannot possibly read my mind if I do not articulate my thoughts? Hmm, I’ll try?

One thing’s for sure is that we can’t pin the happiness of our marriage on these trivial things. Sometimes people just are the way they are – and it is not for me to judge whether they must change their ways. I might be right ;) but our happiness should not depend upon it.

There are, however, some things that people can change with years of slow, slowww progress…

Case in point: eating shrimp!

Through several years of leading by example I have very slowly but somewhat successfully helped Mr. Peaches — a meat and potatoes boy from Wisconsin — eat and enjoy shrimp with me. Who woulda thunk?

xoxo,
peaches & cake

Lemon Garlic Shrimp
Adapted from Cooking Light, April 2008

Printer-friendly version

• Dash of salt
• fresh ground black pepper
• 1 – 1½ pounds peeled and deveined large shrimp, preferably wild, thawed if frozen
• 1 ½ tablespoons olive oil
• ¼ teaspoon crushed red pepper flakes
• 3 large garlic cloves, sliced
• 1 bay leaf
• ½ cup dry white wine
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley
• 1 tablespoon butter
• Lemon wedges (optional)

Sprinkle salt and black pepper evenly over shrimp.

Heat oil in a large skillet over medium heat. Add shrimp, red pepper, garlic, and bay leaf to pan; cook about 3 minutes or until cooked through, stirring frequently, being careful not to overcook shrimp. Remove shrimp and set aside.

Add wine and lemon to pan. Increase heat to medium-high, and bring to a simmer; cook until liquid is reduced by half, about 3 minutes. Remove from heat.

Discard bay leaf. Add shrimp, parsley and butter, stirring until butter melts. Transfer shrimp and sauce to a serving bowl or dish. Serve with lemon wedges, if desired.