Good morning. It’s skinned-knuckle season, the time of the year that’s all about stuck bolts and crushed washers and hydraulic fluid and bottom paint, sacrificial zincs and ceramic wax — old boats coaxed back to health so they can run us to the fishing grounds, so we can cast flies to bass.
I skinned my knee on the edge of a trailer. My reading glasses slipped out of my breast pocket while I was draining motor oil into a compound bucket: splash. Where’s that gasket for the vapor separator tank? Time for a long shower, two ibuprofen and tacos for dinner.
Specifically, these cheesy shrimp tacos (above), a take on tacos Gobernador. The original is a dish out of Sinaloa, Mexico, where it’s said to have emerged from the restaurant Los Arcos, in coastal Mazatlán, in the early 1990s. Christian Reynoso’s version amps up the flavor: chopped shrimp sautéed in butter with garlic and Worcestershire sauce, poblano chiles and diced onions, with melted cheese on flour tortillas. You might add some oregano or cilantro, a smidge of tomato paste, a few chopped tomatoes. But don’t omit the Worcestershire sauce, which offers a nice umami pop against the sweetness of the shrimp.
With Sunday sorted, we can turn to the rest of the week. …
Featured Recipe
Cheesy Shrimp Tacos
Monday
Melissa Clark has a fine new recipe for a spicy ground turkey and sugar snap pea skillet dinner that marries tangy Southeast Asian seasonings with lean meat and sweet greens in a marvelous way. I pair that with rice, though you don’t have to.
