Saint Lucifer Corn, Shrimp, and Sausage Skillet
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.
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