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Layered Shrimp Boil Salad

 1 Ratings
0 Comments
  • Prep Time 40 min
  • Total Time 2 hr 0 min
  • Servings 7
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Bring the Carolina lowcountry to the land of layered salads with this simple stunner. You can even layer it a day ahead to make your next potluck contribution both easy and impressive!

Ingredients

1/4
cup crawfish, shrimp and crab boil
1/4
cup salt
1 1/2
lb baby red new potatoes (smallest possible)
2
lb uncooked deveined peeled extra large shrimp, tail shells removed
12
oz andouille or kielbasa sausage, cut diagonally into 1/2-inch slices
3
cans (11 oz each) whole kernel sweet corn, undrained
4
cups coleslaw mix or shredded cabbage
1/2
cup coleslaw dressing or sweet onion dressing
1
cup scallions, thinly sliced diagonally
1
cup cocktail sauce, if desired

Directions

  • 1 In large stockpot, heat 6 quarts water to boiling. Add boil seasoning mix and salt; return to boiling. Add potatoes; cook 20 to 30 minutes (depending on size of potatoes) or until fully cooked and skewer inserted in center of largest potato comes out clean. Use slotted spoon to remove potatoes to bowl. Add shrimp to water; return to boiling and cook about 3 minutes or until bright pink and cooked throughout. Drain shrimp; cool.
  • 2 Meanwhile, spray 10-inch skillet with cooking spray. Heat skillet over medium-high heat. Cook sausage in skillet 2 to 4 minutes on each side or until browned. Transfer sausage to plate to cool, then spray pan again and add corn to pan. Cook 5 to 7 minutes or until browned. Remove from heat.
  • 3 In large bowl, mix coleslaw mix with dressing, tossing to coat. Refrigerate all ingredients until cool, about 1 hour.
  • 4 In 3 1/2-quart trifle bowl or glass bowl, layer the salad. Place potatoes on bottom, then gently place cabbage over potatoes, keeping sides of bowl clean. Add sausage, corn, shrimp and scallions. Serve with cocktail sauce.

Expert Tips

Place small glass bowl in center of dish on top of sausage. Add corn and shrimp around it, then fill with cocktail sauce for a pretty presentation.

Like it spicier? Let the shrimp soak in the boiling liquid after they've turned pink, 3 to 5 minutes longer, without the heat on. They will absorb more of the seasoning without overcooking.

4 cups (from about 8 ears) fresh corn kernels cut from cobs can be substituted for the canned corn.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
240mg
80%
Sodium
2130mg
89%
Potassium
1080mg
31%
Total Carbohydrate
47g
16%
Dietary Fiber
6g
23%
Sugars
11g
Protein
33g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
30%
30%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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