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Chef Nino Cooks Coconut Creamed Gulf Shrimp Over Rotini Pasta

INGREDIENTS:

1 LB. Rouses wild caught Louisiana Shrimp 21 count peeled and cleaned

1 Polbano pepper diced

½ yellow bell pepper diced

½ red bell pepper diced

½ medium red onion diced

2 tablespoons fresh chopped cilantro

1 teaspoon Kosher salt

1 teaspoon cracked black pepper

13.5 ounce can Coconut milk Goya or Thai Kitchen

2 limes juiced

½ teaspoon crushed red pepper

2 teaspoons fresh cut garlic

2 tablespoons Best Yet unsalted butter

1 lb. Best Yet Rotini pasta noodles cooked

INSTRUCTIONS:

In a medium sauce pan, sauté Polbano pepper, bell peppers, onion in butter until tender about 5 minutes. Add shrimp, salt, black pepper, red pepper and cook another 5 minutes stirring constantly. Add lime juice and coconut milk stirring constantly on medium-high heat. Cook until reduced by ½ and starts to thicken about 10 minutes. Serve over cooked Rotini pasta noodles