Place potatoes in a medium saucepan; add enough water to cover. Bring to a boil; reduce heat to medium-low and simmer for 15 to 20 minutes or until fork-tender. Drain; cool. Meanwhile, peel shrimp, leaving tails attached; cover and refrigerate.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
A flavor-packed cheesy Creole dish can find its way to your dinner table, thanks to ingredients easily picked up at Hy-Vee.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 12 Basket & Bushel potatoes (1¾ lb.) | ||
| 1 (16-oz.) pkg. Fish Market frozen shell-on, EZ peel & deveined raw shrimp (16 to 20 ct.), thawed | ||
| 1 ½ c. Hy-Vee finely shredded extra sharp Cheddar cheese | ||
| 4 oz. Hy-Vee cream cheese, softened | ||
| ⅓ c. Hy-Vee mayonnaise | ||
| 1 (4-oz.) jar diced pimientos, drained; divided | ||
| ½ tsp. Hy-Vee original yellow mustard | ||
| ½ tsp. Hy-Vee less sodium Worcestershire sauce | ||
| ⅛ tsp. Hy-Vee cayenne pepper | ||
| 3 tbsp. Hy-Vee salted butter, divided | ||
| ¾ c. yellow onion strips | ||
| ¾ c. sliced celery | ||
| 8 oz. fully cooked andouille smoked sausage, sliced ½ in. thick | ||
| 1 ½ tsp. Creole seasoning | ||
| 1 (12-oz.) pkg. frozen That’s Smart! cut golden corn, thawed | ||
| 1 tsp. bottled minced garlic | ||
| Italian parsley, for garnish |
Things To Grab
- Medium saucepan
- 3 medium bowls
- 12-in. cast-iron skillet
- Paper towels
Directions
Stir together Cheddar cheese, cream cheese, mayonnaise, 1/3 cup pimientos, mustard, Worcestershire sauce and cayenne pepper in a medium bowl; set aside. Cover and refrigerate until ready to use.
Melt 1 Tbsp. butter in 12-in. cast iron skillet over medium heat. Add onion and celery; cook for 2 minutes, stirring frequently. Stir in sausage; cook for 3 to 5 minutes or until sausage is browned, stirring frequently. Transfer from skillet to a medium bowl.
Pat shrimp dry with paper towels. Melt 1 Tbsp. butter in same skillet over medium heat. Add shrimp; sprinkle with Creole seasoning. Cook for 3 to 4 minutes or until shrimp reach 145 degrees, stirring frequently. Stir in remaining pimientos. Transfer from skillet to another medium bowl.
Place oven rack 4 to 5 in. from heat. Preheat broiler to HIGH.
Cut each cooked potato into 4 wedges. Melt remaining 1 Tbsp. butter in same skillet over medium-high heat. Add potato wedges; cook for 2 to 3 minutes or until potatoes are lightly browned. Add corn and garlic; cook for 3 to 4 minutes more or until corn is tender, stirring frequently. Return sausage mixture to skillet; stir gently to combine. Remove from heat.
Dollop 9 to 10 spoonfuls of pimiento cheese mixture on top of skillet mixture. Broil for 1 to 2 minutes or until cheese mixture begins to melt. Arrange shrimp mixture on top. Broil for 1 minute more or until heated through. Garnish with parsley sprigs, if desired.
Nutrition facts
Servings
480 Calories per serving
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 135mg
- Sodium: 960mg
- Total Carbohydrates: 31g
- Protein: 20g
Daily Values
0%
Iron 6%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 15%