Miami���s Ahmad Moren Sr. showing of his pass rushing chops. Club-swim inside with lightning quick hands is hard to stop.
Moten is one of the top IDL in the 2027 NFL Draft class.
Patience is hard, but I'm personally glad the Packers are taking their time with the Parsons injury. He's way too important for the future of the team to do anything short of making sure he is 100% and in the clear when he comes back.
Not to mention, this probably isn't a Super Bowl season for GB anyway. If the team figures their shit out enough to be in the mix when he's ready, that's great. But they aren't a "Micah Parsons away" right now.
BE CAREFUL STARTING YOUR GUYS IN THESE POTENTIALLY LOW-SCORING WEEK 4 GAMES 📉📉
🟪 Vikings vs Dolphins (O/U: 38.5)
🟥 Buccaneers vs Packers (O/U: 39.5)
🟧 Bears vs Jets (O/U: 42.5)
⬛️ Ravens vs Titans (O/U: 42.5)
#Commanders' owner Josh Harris on QB Jayden Daniels: "He's an incredibly important part of our franchise going forward. ... He's a warrior. We just want to make sure he's OK."
The #Panthers have placed WR Xavier Legette (knee) on IR.
They’ve also elevated WR Ja’seem Reed and CB Robert Rochell from the p-squad to the game-day roster.
RT Monroe Freeling has been cleared from concussion protocol and will play Sunday.
Steak Cajun Shrimp Sauce
Ingredients:
- 1 lb New York strip steak
- 24 large shrimp, raw and deveined
- 3 tablespoons butter, divided
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1/4 cup fresh Parmesan cheese, grated
- 2 tablespoons Dijon mustard
- 2 teaspoons garlic, minced
- 1 teaspoon Cajun seasoning
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
Instructions:
1. Sear the Steak: Melt 1 tablespoon of butter in a large skillet over medium-high heat. Sear the New York strip steak until lightly browned on both sides and cooked to your preferred level of doneness - about 4 to 5 minutes per side for medium-rare. Remove the steak from the skillet and set aside to rest.
2. Cook the Shrimp: Reduce the skillet heat to medium. Melt another tablespoon of butter and add the shrimp to the skillet. Cook until they're pink on both sides, about 1 to 2 minutes per side. Remove the shrimp from the pan and set aside with the steak.
3. Sauté the Garlic: In the same pan, add the remaining tablespoon of butter and sauté the minced garlic for about 1 minute until fragrant. Don't let it burn!
4. Make the Cajun Cream Sauce: Pour in the chicken broth, then add the heavy cream, Dijon mustard, and Cajun seasoning. Stir everything together well and bring the mixture to a boil. Let it simmer for about 1 minute to thicken slightly.
5. Add Cheese and Finish: Remove the pan from the heat and stir in the shredded Parmesan cheese until it's fully melted and the sauce is smooth and creamy.
6. Combine and Serve: Add the lemon juice, chopped parsley, and the cooked shrimp back into the sauce. Stir to combine everything. Slice the steak if you like, then serve it with the shrimp and Cajun cream sauce spooned generously over the top. This surf and turf is restaurant-worthy!