Chef Walter Bundy's Surry Sausage and White Corn Succotash

• 2 tablespoons whole butter
• 1/2 cup white corn
• 1/2 cup sliced Surry County smoked sausage
• 1/2 cup rock shrimp
• 1/4 cup sugar snap peas, julienned
• 1/4 cup peppadew peppers
• 1 medium Vidalia onion, small dice
• 1 medium red bell pepper, small dice
• 1 medium yellow pepper, small dice
• Kosher salt and freshly ground white pepper
• Fresh herbs, for garnish

1. Melt the butter in a large saute pan.
2. Add the corn, sausage, shrimp, snap peas, peppedaw pepper, onions and bell peppers.
3. Cook until the shrimp turn pink and tender.
4. Season with salt and pepper, and garnish with fresh herbs.

butter, white corn, sausage, rock shrimp, sugar snap peas, peppadew peppers, vidalia onion, red bell pepper, yellow pepper, kosher salt, fresh herbs

Taken from www.foodnetwork.com/recipes/chef-walter-bundys-surry-sausage-and-white-corn-succotash-recipe.html (may not work)