Skillet corn with shrimp and sausage
3 tablespoons unsalted butter
6 cups fresh corn kernels (from about 8 large ears)
1 cup chopped sweet onion (from 1 small onion)
4 ounces cream cheese, softened
1/2 cup half-and-half
1 teaspoon black pepper
1-3/4 teaspoons kosher salt, divided
2 tablespoons chopped fresh chives plus more for garnish
1 teaspoon olive oil
8 ounces hickory-smoked sausage, cut into 1/4-inch slices
1 pound medium-size peeled, deveined raw shrimp
1 tablespoon chopped fresh flat-leaf parsley
Prep. Time → 30 min
Cook Time → 15 min
1. Melt butter in a large skillet over medium-high. Add corn and onion; cook, stirring occasionally, until tender, 8 minutes. Stir in cream cheese, half-and-half, pepper, and 1 teaspoon of the salt. Cook, stirring constantly, until cream cheese melts, 2 minutes. Stir in chives. Remove pan from heat; cover to keep warm.
2. Heat oil in a separate large skillet over medium-high. Add sausage; cook, stirring occasionally, until browned, 6 minutes. Drain on paper towels, reserving drippings in pan. Sprinkle shrimp with remaining 3/4 teaspoon salt. Add to pan; cook over medium-high, stirring occasionally, until shrimp turn pink, 3 minutes.
3. Serve corn topped with sausage, shrimp, chives, and parsley.
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