Cheesy Southern Shrimp Skillet


Main Dish
Cheesy Southern Shrimp Skillet

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A flavor-packed cheesy Creole dish can find its way to your dinner table, thanks to ingredients easily picked up at Hy-Vee.

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Servings and Ingredients

Serves 8
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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Place oven rack 4 to 5 in. from heat. Preheat broiler to HIGH.

  6. 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.

  7. 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


480 Calories per serving

Amounts Per Serving

  • Total Fat: 31g
  • Cholesterol: 135mg
  • Sodium: 960mg
  • Total Carbohydrates: 31g
  • Protein: 20g

Daily Values

Iron 6%
Calcium 15%
Vitamin D 0%
Potassium 15%