Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Saffron Shrimp & Corn Boil
with Roasted Potatoes & Feta Cheese
25 MIN
4 Servings
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, piquant za'atar, and butter—in one big pot.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories510 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
20 oz Tail-On Shrimp (Peeled & Deveined)
-
4 ears Of Corn
-
1¼ lbs Potatoes
-
1 bunch Parsley
-
½ cup Tzatziki (Cucumber-Yogurt Sauce)
-
2 oz Salted Butter
-
2 oz Sliced Roasted Red Peppers
-
3 oz Feta Cheese
-
1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
-
1 pinch Saffron
-
2 Tbsps Apple Cider Vinegar
time-saving
tips & techniques
step-by-step
instructions
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. Transfer the diced potatoes to 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 remaining ingredients
Meanwhile, remove any husks and silks from the corn. Roughly chop the peppers. Roughly chop the parsley leaves and stems.
3
Start the boil
Pat the shrimp dry with paper towels; season with salt and pepper. Add the corn cobs 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, vinegar, 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!
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. Transfer the diced potatoes to 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 remaining ingredients
Meanwhile, remove any husks and silks from the corn. Roughly chop the peppers. Roughly chop the parsley leaves and stems.
3
Start the boil
Pat the shrimp dry with paper towels; season with salt and pepper. Add the corn cobs 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, vinegar, 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