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INGREDIENTS
- 1½ cups onions, bell peppers, celery (I used a frozen Seasoned Blend mix)
- 4 tbsp butter
- 1 tbsp olive oil
- 1 large red potato, peeled and chopped into 1 in. cubes
- 1½ tsp creole seasoning (divided)
- 1 lb. medium shrimp (70/90 ct.)
- 1 14.5 oz. can whole kernel corn, drained
- 1 14.5 oz. can cream-style corn
- 4 oz. cream cheese, cubed
- 2 cups half and half
- Optional: Chopped fresh parsley
INSTRUCTIONS
- Heat butter and olive oil in a large pot.
- Saute onions, bell peppers, celery, and potato for 10 minutes. Season with ¾ tsp creole seasoning.
- Season shrimp with remaining creole seasoning and add to veggies. Cook 4 to 5 minutes over medium to medium-high heat.
- Add cans of corn, cream cheese, and a half and half. Bring to a simmer and stir to melt cream cheese. Cook over low until cream cheese is melted.
- Serve with fresh parsley, if desired.
- *Goes great with bread and a salad.
NOTES
*You could also use low-fat milk in place of half and half.
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