Have you ever participated in a shrimp boil? They make for a fun, outdoor meal with newspaper spread all over a table and lots of shrimp, smoked sausage, ears of corn and new potatoes thrown on top for everyone to dig right in. There’s really no wrong way to do it. But whew! What a mess it can create with shrimp shells and spent ears of corn left in piles.
There’s an easy way to enjoy the taste of a shrimp boil without all the fuss though. Skillet corn, shrimp and sausage is a delicious, one-pot shrimp boil – minus the potatoes.
I found this recipe in Southern Living and have seen it since in various incarnations, sometimes with cooked new potatoes seasoned and added at the end, giving it all the trappings of a shrimp boil without the fuss. Cajun seasoning adds to the shrimp boil flavors.
This is the perfect time to use all of the delicious local corn that’s in the markets now, especially that sweet, delicious Peaches and Cream variety if you can find it. But you can use any frozen corn you have in the freezer as well. This dish is flexible in that regard, though I can’t imagine not using local summer corn, if possible. With cream cheese and heavy cream mixed in, you can’t go wrong. Give me this over a shrimp boil any day of the week.
Skillet Corn With Shrimp and Smoked Sausage