Cruising World - - Underway - —By Ed Cham­ber­lain

One of the great ben­e­fits of the cruis­ing life­style is en­joy­ing the bounty from the sea. While sailing the Sea of Cortez aboard our Valiant 42,

Con­tigo, my fam­ily and I de­cided to an­chor in Bahia San Car­los, North of Guay­mas, Mex­ico, to sit out a blow. We spent an ex­cel­lent day snor­kel­ing the reefs and play­ing on the beach. Later, when a shrimp boat came in to shel­ter for the night, the day got even better.§ My daugh­ter and I jumped in the dinghy, armed with a few mag­a­zines, some choco­late bars and a cou­ple of green­backs. We traded them for a can­vas bucket full of freshly caught shrimp, then hur­ried back to the boat to make din­ner. § Pasta is a sta­ple on Con­tigo. It’s quick, easy and stores well. We wanted some­thing that would com­ple­ment but not over­power the shrimp, so we came up with this recipe: lemony gar­lic-shrimp pasta. It quickly be­came a fam­ily fa­vorite, and still is. En­joyed in the cock­pit with a glass of white wine and a col­or­ful sun­set, it was the per­fect end to the per­fect day.

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