St. Lucifer Corn, Shrimp & Sausage Skillet

St. Lucifer Corn, Shrimp & Sausage Skillet


  • 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


  • 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.


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