What's Cookin Wednesday - Shrimp & Sausage Skillet Corn

via Southern Living

INGREDIENTS

3 Tbls unsalted butter

6 cups fresh corn kernels (about 8 large ears)

4 oz cream cheese, softened

1 tsp black pepper

2 Tbl chopped fresh chives plus more for garnish

8oz hickory-smoked sausage, cut into 1/4" slices

1 Tbl chopped fresh flat-leaf parsley

1 cup chopped sweet onion

1/2 cup half & half

1 3/4 tsp kosher salt, divided

1 tsp olive oil

1# medium size peeled, deveined raw shirmp

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.

I substituted fresh corn for frozen, used dried chives and skipped the parsley & onion.

We went to the beach this summer and came home with lots of shrimp. This is a perfect dish to make and eat out on the deck with a glass of white wine or a beer. Not that I had either with this meal, but they would be a nice complement!

We all loved this dish. It might be one of the few times my toddler has ever had 2nds!

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