INGREDIENTS
1/2 cup onions
1/2 cup bell peppers
1/2 cup celery
4 TBSP. butter
1 TBSP. olive oil
1 large red potato, peeled and chopped into 1-inch cubes
1 1/2 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
DIRECTIONS
In a large pot, heat butter and olive oil.
Saute onions, bell peppers, celery and potato for 10 minutes.
Season with 3/4 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 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.
