Layered Shrimp Boil Salad

By jenlin

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) Green Giant™ SteamCrisp® Extra Sweet Niblets® 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

Details

Servings 1
Cooking time 120mins
Adapted from bettycrocker.com

Preparation

Step 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.

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.

In large bowl, mix coleslaw mix with dressing, tossing to coat. Refrigerate all ingredients until cool, about 1 hour.

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.