Saint Lucifer Corn, Shrimp, and Sausage Skillet

---

Ingredients:

• 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

Directions:

• 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

---