Saffron Shrimp & Corn Boil with Roasted Potatoes & Feta Cheese

Saffron Shrimp & Corn Boil

with Roasted Potatoes & Feta Cheese

25 MIN
4 Servings
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From the Test Kitchen

In this recipe (inspired by the summer tradition of seafood boils), to build their individual flavors, we’re roasting our potatoes separately from our corn on the cob, which boils with vibrant saffron and plump shrimp. Then, we’re finishing them together—along with roasted peppers, lemon juice, piquant za'atar, and butter—in one big pot.
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Dietary Information

600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    490 Cals (est.)
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fresh
ingredients
Saffron Shrimp & Corn Boil with Roasted Potatoes & Feta Cheese
Title
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 4 ears Of Corn
  • 1¼ lbs Golden Potatoes
  • 1 Lemon
  • 1 bunch Parsley
  • 2 oz Butter
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 2 oz Sliced Roasted Red Peppers
  • 3 oz Feta Cheese
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 1 pinch Saffron
time-saving
tips & techniques
How To: Chop Herbs
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the potatoes
1 Prepare & roast the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; add the saffron. Cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Place the diced potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 18 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, remove any husks and silks from the corn. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the peppers. Roughly chop the parsley leaves and stems.

Start the boil
3 Start the boil

Pat the shrimp dry with paper towels; season with salt and pepper. Add the corn and seasoned shrimp to the pot of boiling saffron water. Cook 2 to 3 minutes, or until the corn is tender and the shrimp are opaque and cooked through. Turn off the heat. Drain thoroughly and return the cooked shrimp to the pot. Transfer the cooked corn to a cutting board. When cool enough to handle, cut the corn cobs into thirds; return to the pot.

Finish the boil & serve your dish
4 Finish the boil & serve your dish

To the pot of cooked corn and shrimp, add the roasted potatoes, butter, lemon juice, za'atar, and chopped peppers. Stir until combined and the butter is melted. Taste, then season with salt and pepper if desired. Serve the finished boil garnished with the chopped parsley and cheese (crumbling before adding). Serve the tzatziki on the side. Enjoy!

Tips from Home Chefs

Saffron Shrimp & Corn Boil

Prepare & roast the potatoes
1 Prepare & roast the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; add the saffron. Cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Place the diced potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 18 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the ingredients

Meanwhile, remove any husks and silks from the corn. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the peppers. Roughly chop the parsley leaves and stems.

Prepare the ingredients
Start the boil
3 Start the boil

Pat the shrimp dry with paper towels; season with salt and pepper. Add the corn and seasoned shrimp to the pot of boiling saffron water. Cook 2 to 3 minutes, or until the corn is tender and the shrimp are opaque and cooked through. Turn off the heat. Drain thoroughly and return the cooked shrimp to the pot. Transfer the cooked corn to a cutting board. When cool enough to handle, cut the corn cobs into thirds; return to the pot.

4 Finish the boil & serve your dish

To the pot of cooked corn and shrimp, add the roasted potatoes, butter, lemon juice, za'atar, and chopped peppers. Stir until combined and the butter is melted. Taste, then season with salt and pepper if desired. Serve the finished boil garnished with the chopped parsley and cheese (crumbling before adding). Serve the tzatziki on the side. Enjoy!

Finish the boil & serve your dish
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