Ingredients:
- 3 tablespoons unsalted butter
- 6 cups frozen corn kernels
- 1 small white 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
- 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 curly 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 Table Spice 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 St. Lucifer Habanero Table Spice, to desired heat level.