NUUK, Greenland (AP) — King Frederik X of Denmark arrived in Greenland on Tuesday, kicking off a visit to the semiautonomous territory that U.S. President Donald Trump wants to annex because of its strategic Arctic location.

Frederik’s trip to the island’s capital city of Nuuk follows the new Greenlandic prime minister’s visit to Copenhagen earlier this week. Prime Minister Jens-Frederik Nielsen accompanied the monarch to Nuuk.

The king wore a jacket with emblems of the Danish and Greenlandic flags as he disembarked from the plane to applause.

Danish broadcaster TV2 asked Frederik about his mission during his trip. He said he wasn’t on a mission, and he was happy to be there.

Nielsen also told reporters that the Danish royal house’s love for Greenland can’t be questioned. He added that the monarch is well-liked on the island.

The flight was originally scheduled for Monday, but was delayed because of poor weather conditions.

Frederik is expected to meet with the new Greenlandic government this week, as well as attend a traditional “kaffemik,” or coffee break, to meet with Greenlanders, the royal house said.

Weather forced him to cancel the anticipated trip on Wednesday to Station Nord, the island’s northernmost military and scientific station, plus forgo a meeting with an elite dogsled unit of the Danish special forces that patrols the remotest parts of northeast Greenland.

The monarch visited Greenland last July, months after he took the Danish throne upon his mother’s abdication.

This week’s Greenland trip comes after U.S. Vice President JD Vance visited a remote U.S. military base on the island and accused Denmark of underinvesting in it. Trump seeks control of mineral-rich Greenland, saying it’s crucial for U.S. security. Trump hasn’t ruled out taking the island by military force, even though Denmark is a NATO ally of the United States.

Steve Chen had never been in love. Last spring though, it happened. The 25-year-old met his first girlfriend in a way he couldn’t have imagined before: a livestreamed video chat.

Frustrated with traditional dating and using the apps, Chen jumped on a new trend among young, single people in China. Those looking for love go into video chatrooms hosted by what’s called a “cyber matchmaker,” all while thousands of viewers watch and comment in real time.

The number of single people in China over 15 reached a record-high of 240 million in 2023, according to government data. Facing a plummeting birth rate and an aging population, the government encouraged single people to marry and have multiple children. Last year, the State Council, China’s cabinet, mandated that local governments build various platforms for youth to have more opportunities to date.

“We should actively foster a new type of marriage and childbearing culture,” Chinese President Xi Jinping said in a speech in 2023, encouraging people to start families.

Shy and introverted, Chen found dating very hard. He used to describe himself as “mutai solo,” Chinese slang for single since in the mother’s womb.

But those days are over.

In a livestreamed video chatroom, Chen fell in love.

It was hosted by Tian Xin, a cyber matchmaker who has livestreamed virtual group dates on Xiaohongshu — or RedNote, a Chinese social media app — for over a year.

By day, Tian works at a tech firm. At night, she transforms into a matchmaker who breaks the ice, cracks jokes, moderates conversations and sometimes offers relationship advice. Her account has over 130,000 followers.

“Empathy is the most important thing. You need to be empathetic to what people say,” Tian told The Associated Press.

At 11 p.m. on a weeknight, over 800 viewers watched Tian’s video chatroom with background music of love-themed Chinese pop songs. Eight people were on camera, their faces arranged in a grid on the screen. Another dozen waited in a digital queue.

Tian started by asking each participant a similar set of questions: Age, weight, height, job, income, location, zodiac sign, hobbies and requirements for partners.

“Do you have a talent or skills to show us?” Tian asked one contestant, a PE teacher.

The man took off his shirt and flexed his biceps and six-pack abs. Mouths dropped open. Some clapped.

A new comment popped up in the chat with a series of laughing emojis: “Lol. Is dating so competitive these days?”

After the initial set of questions, participants chatted about their day-to-day lives and work as they went about their nightly routines — all on camera. One person washed off her makeup while another ate a late-night dinner of fried chicken.

As a medical student doing his residency, Chen said he had little free time to date. “The pressure of study and work is very strong. I don’t have time to socialize with people and make friends.”

Chen is not alone in feeling this way. Over 30% of young people who are single said it’s because of their busy work schedules, according to a 2025 report from iiMedia Research, a Chinese data analysis agency. Many companies in China ask employees to work 12-hour days, six days a week. In response, there’s a growing trend of ” lying flat,” or working as little as possible — and choosing to remain single — to resist societal pressures.

For those who want to get married though, the livestreamed videos are an appealing alternative to traditional matchmaking methods, like marriage markets — where families exchange resumes and arrange dates for their unmarried children.

They’re also another option for those tired of dating apps.

Christine Zhang said the livestreamed videos are more fun and interactive than the apps.

“You can see more than just photos on profiles in livestreams. You can see how one person speaks and acts,” Zhang said.

She started regularly tuning into Tian’s livestream, where Chen — also a regular— caught her eye. He sometimes danced and sang in front of the camera.

In front of hundreds of viewers on the livestream, Zhang shared that she had a crush on him. Other participants, along with an audience of hundreds of followers, were impressed by her courage. The matchmaker introduced them and encouraged them to talk one-on-one off the livestream. They texted and met up in person several months later.

Nearly a year later, the two are in a serious relationship.

They both said they feel lucky to have met.

“Finding love is hard. I had to muster the courage to share my feelings in front of the camera,” Zhang said. “I think only those who are brave find love.”

Shrimp is payday food for many, but Raul Ortega figured out how to make the shrimp taco affordable by using fewer shrimp while optimizing flavor. At Mariscos Jalisco, Ortega’s food truck in the Boyle Heights area of Los Angeles, the tacos de camarón, or shrimp tacos, are the main attraction.

Ortega stuffs a perfectly seasoned shrimp filling into tortillas and fries the tacos to golden crispness before finishing them with tomato salsa and avocado. His recipe is a closely guarded secret, but for the recipe in our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we got some help replicating it from recipe developer Paola Briseño-González.

To get that same delicious melding of flavors and textures, the shrimp are chopped in a food processor, then cooked with a flour-thickened tomato-onion purée to make the filling. Though the recipe specifies shrimp of a certain size, just about any will work. It’s easy enough for a weeknight, but special enough for a Cinco de Mayo celebration.

Don’t try to bypass the step of warming the tortillas before filling them. Straight from the package, the tortillas likely will be brittle and will crack when folded. After warming the tortillas, be sure to keep them wrapped in a towel so they remain pliable until you’re ready to fill the tacos.

Fried Shrimp Tacos with Salsa Roja

Start to finish: 1¼ hours

Servings: Makes 8 tacos

Ingredients:

For the salsa roja:

1 pound ripe plum tomatoes, cored, halved and seeded

¼ large white onion, chopped (about ½ cup)

2 medium garlic cloves, smashed and peeled

1 tablespoon dried Mexican oregano

Kosher salt and ground black pepper

1 cup finely chopped green cabbage

1 cup lightly packed fresh cilantro, chopped

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For the tacos and serving:

8 ounces ripe plum tomatoes, cored, halved and seeded

¾ large white onion, chopped (about 1 heaping cup)

2 medium garlic cloves, smashed and peeled

1 teaspoon dried Mexican oregano

Kosher salt and ground black pepper

8 ounces large (26/30 per pound) shrimp (see headnote), peeled (tails removed) and deveined

3 tablespoons plus 1 cup grapeseed or other neutral oil, divided

3 tablespoons all-purpose flour

Eight 6-inch corn tortillas

1 ripe avocado, halved, pitted, peeled and sliced

Lime wedges, to serve

Directions:

To make the salsa, in a food processor, combine the tomatoes, onion, garlic, oregano and 1 teaspoon salt. Process until smooth, 1 to 2 minutes. Transfer to a medium bowl; reserve the food processor bowl and blade. Stir the cabbage and cilantro into the puree, then taste and season with salt and pepper. Cover and set aside until ready to serve.

To make the tacos, in the food processor, combine the tomatoes, onion, garlic, oregano, 1 teaspoon salt and ¼ teaspoon pepper. Pulse to a coarse puree, about 10 pulses. Transfer to a small bowl. To the food processor, add the shrimp and pulse until finely chopped, about 4 pulses.

In a 10-inch skillet over medium, heat the 3 tablespoons oil until shimmering. Add the tomato-onion puree and cook, stirring occasionally, until most of the moisture has evaporated, 7 to 9 minutes. Add the flour and cook, stirring, until well incorporated, about 1 minute. Add the shrimp and cook, stirring constantly, until the shrimp turn pink and the mixture has thickened, about 1 minute. Set aside off heat.

Heat a 12-inch skillet over medium until water flicked onto the surface immediately sizzles and evaporates. Add 2 tortillas in a single layer (it’s fine if they overlap slightly) and heat, flipping them once, until warm, about 30 seconds per side. Transfer to a kitchen towel and wrap loosely to keep warm and pliable. Repeat with the remaining tortillas, stacking and wrapping them in the towel. Add the remaining 1 cup oil to the skillet; keep warm over low while you fill the tortillas.

Lay 4 of the tortillas on a work surface and divide half of the shrimp mixture evenly among them, placing the filling on one side of the tortilla. Fold the unfilled sides over and press lightly; leave the edges open (do not seal them). Fill the remaining tortillas with the remaining shrimp mixture in the same way.

Return the oil to medium and heat until shimmering (about 350°F). Carefully add 4 of the tacos and cook until golden brown and crisp on the bottoms, about 3 minutes. Using a thin metal spatula, flip each taco and cook until golden brown on the second sides, about 3 minutes, then transfer to a paper towel-lined plate. Fry the remaining tacos in the same way, adjusting the heat as needed.

Transfer the tacos to a serving platter and spoon on some of the salsa. Top with the avocado slices and serve with the remaining salsa and lime wedges on the side.

EDITOR’S NOTE: For more recipes, go to Christopher Kimball’s Milk Street at 177milkstreet.com/ap