Saint Lucifer Philly Style Crab Cakes
Saint Lucifer Roasted Parmesan Cauliflower
Saint Lucifer Cajun Shrimp Etouffee
Saint Lucifer Corn, Shrimp, and Sausage Skillet
Saint Lucifer Spinach and Chickpea Saute
Saint Lucifer Shrimp and Zucchini Scampi Linguini
Saint Lucifer Greek Yogurt Chicken Kabobs
Saint Lucifer Roasted Brussels Sprouts
Saint Lucifer Jalapeno Creamed Spinach
3 tablespoons unsalted butter
6 cups frozen corn kernels
1 small sweet onion, chopped
4 oz. cream cheese, softened
1/2 cup half-and-half
1 teaspoon black pepper
1 teaspoon of St. Lucifer Habanero Table Spice #11
1 teaspoons kosher salt, divided
2 tablespoons fresh chives, chopped, plus more for garnish
1 teaspoon olive oil
8 oz. hot Italian sausage, cut into ½ inch slices
1 lb. medium-size raw shrimp, peeled and deveined
1 tablespoon fresh flat-leaf parsley, chopped
Melt butter in a large skillet over medium-high. Add corn and onion; cook, stirring occasionally, until tender about 8 minutes.
Stir in cream cheese, half-and-half, black pepper, St. Lucifer Habanero #11 and ½ teaspoon of the salt. Cook, stirring constantly, until cream cheese melts about 2 minutes.
Stir in chives. Remove pan from heat; cover to keep warm.
Heat oil in a separate large skillet over medium-high. Add sausage and cook, until browned stirring constantly about 6 minutes.
Drain on paper towels, reserving drippings in pan.
Add shrimp to pan with drippings and sprinkle shrimp with remaining ½ teaspoon salt.
Cook over medium-high heat, stirring occasionally, until shrimp turns pink, about 3 minutes.
Serve corn topped with sausage, shrimp, chives and parsley.
Add more Saint Lucifer Habanero Table Spice #11, to desired heat level.
Download Printable Recipe Here
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