This recipe is brought to you by Chef Sean Gates from Syracuse’s Shell & Bone Bar & Grill.
4oz shrimp
4oz chicken chunks
2oz white onion
1 tblsp. Garlic
2oz red& green peppers
3oz grape tons
2oz jalapeños
2oz coconut milk
1/2 cup heavy cream
2oz white wine
1 shot of Yager
•sauté of the onion till sweating add garlic and continue cooking for 2 mins
•add chicken chunks and jalapeños. Cook continually stirring for 3-5 mins
•add the white wine to deglaze pan, reduce by half
•add the green & red peppers and cook for 3 mins
•add the coconut milk & heavy cream, bring to a simmer
•add the shrimp and tomatoes, cook for 2 mins
•finish with the shot of Yager and salt and pepper to taste
•toss with penne and garnish with green onion
