Sunday, April 7, 2024

The secret to these shrimp tacos is Worcestershire

This recipe marries seafood with poblano chiles, diced onions and melted cheese on flour tortillas.
Continue reading the main story
Ad
Cooking

April 7, 2024

Three shrimp tacos on a blue plate with a wedge of line, a bowl of salsa and a bottle of hot sauce.
Matt Taylor-Gross for The New York Times. Food Stylist: Barrett Washburne.

The Secret to These Shrimp Tacos Is Worcestershire

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

View Recipe

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.

Continue reading the main story

ADVERTISEMENT

Ad
Article Image

Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.

Spicy Skillet Ground Turkey and Snap Peas

By Melissa Clark

35 minutes

Makes 4 servings

Tuesday

Make a quick aioli with store-bought mayonnaise while you're cooking spaghetti and you've got the base for Christian Reynoso's new recipe for garlicky pasta with greens. Toss the pasta with greens to wilt, and then coat with the pungent sauce. Weeknight simple and deeply delicious.

Article Image

Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

Creamy Garlic Pasta With Greens

By Christian Reynoso

20 minutes 

Makes 4 servings

Wednesday

Mark Bittman brought his recipe for a minimalist roast chicken to The Times back in 2011, and it has been delighting our readers ever since. Four ingredients (chicken, olive oil, salt and black pepper), a preheated cast-iron skillet and a hot oven will deliver a superlative dinner in roughly an hour, with leftovers for later!

Article Image

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

Roast Chicken

By Mark Bittman

50 to 60 minutes

Makes 4 servings

Thursday

Miso-marinated black cod is the chef Nobu Matsuhisa's calling card at his restaurants all over the world. Ali Slagle's new recipe for miso broiled tofu makes it vegan, with a crackly, savory-sweet crust that pays beautiful homage to the original.

Article Image

David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.

Miso Broiled Tofu

By Ali Slagle

35 minutes

Makes 4 servings

Friday

And then, to welcome the weekend, take your leftover chicken from Wednesday and use it to build Millie Peartree's terrific recipe for a jerk chicken pot pie beneath a buttery, turmeric-stained crust that's reminiscent of a Jamaican beef patty. So good!

Article Image

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Jerk Chicken Pot Pie

By Millie Peartree

2 hours

Makes 6 to 8 servings

There are thousands and thousands more recipes waiting for you on New York Times Cooking. It's a fact that you need a subscription to read them. Subscriptions make this whole glorious undertaking possible. If you haven't taken one out yet, would you please consider doing so today? Thanks.

If you find yourself flummoxed by our technology, please write for help. We're at cookingcare@nytimes.com, and I promise someone will get back to you. Or you can write to me if you'd like to register disappointment or delight. I'm at foodeditor@nytimes.com. I cannot respond to every letter. But I do read every one I get.

Now, it's some considerable distance from anything to do with blanching carrots or carving a duck, but if I'm never going to read the 20 novels in Emile Zola's "Les Rougon-Macquart" (and neither are you), at least we can have fun reading, in The London Review of Books, Brandon Taylor's account of doing so, "Is It Even Good?"

Joan Nathan's new cookbook, "My Life in Recipes," arrives in stores on Tuesday, but I was lucky enough to get an early copy and can recommend it now. Lots of terrific recipes and a bunch of truly excellent ones for dips. Joan's dip game is very strong.

A job I didn't know existed, but of course it does and it's pretty cool: firefighter in Antarctica, profiled briefly in Hakai Magazine this month.

Finally, here's Jawbreaker, "Boxcar," from 1992, kissing off the Bay Area punk scene. It's a reminder that when it comes to music as to cooking, authenticity is for the birds. Cook something delicious, and I'll be back next week.

Fresh, delicious dinner ideas for busy people, from Emily Weinstein and NYT Cooking.

Sign up for the Five Weeknight Dishes newsletter

Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly.

Get it in your inbox
Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties.

Sign up for The Veggie newsletter

Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties.

Get it in your inbox
Continue reading the main story

ADVERTISEMENT

Ad
Continue reading the main story

Need help? Review our newsletter help page or contact us for assistance.

You received this email because you signed up for Cooking from The New York Times.

To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request.

Subscribe to NYT Cooking

Connect with us on:

facebooktwitterinstagrampinterest

Change Your EmailPrivacy PolicyContact UsCalifornia Notices

LiveIntent LogoAdChoices Logo

The New York Times Company. 620 Eighth Avenue New York, NY 10018

No comments:

Post a Comment

Who’s Partnering With Nvidia Now?

...