Shrimp, Potato & Corn "Boil" with Creamy Summer Bean & Cherry Tomato Salad

Shrimp, Potato & Corn "Boil"

with Creamy Summer Bean & Cherry Tomato Salad

50 MIN
4 Servings
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From the Test Kitchen

In coastal regions of the South, the seafood boil is a treasured culinary tradition—often enjoyed al fresco at celebrations. For this adaptation, instead of boiling our shrimp in a seasoned broth, we’re coating them directly with a blend of classic spices and fresh thyme, then sautéing them with a bit of garlic for spectacular flavor in every bite. With a medley of potatoes and corn on the cob, it makes for a beautiful, bountiful spread. On the side, a creamy tomato and summer bean salad (your beans may be green or purple) completes this delicious feast.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Snap off and discard the stem ends of the beans. Remove and discard the husks and silks of the corn; cut each cob into quarters. Cut the potatoes into large pieces. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the tomatoes. Quarter and deseed the lemon. Pick the thyme leaves off the stems; discard the stems.

Cook the beans & corn:
2 Cook the beans & corn:

Add the beans to the pot of boiling water. Cook 3 to 4 minutes, or until slightly tender. Add the corn. Cook 3 to 4 minutes, or until slightly softened and the corn is bright yellow. Using tongs, transfer the cooked corn to a large bowl and the cooked beans to a strainer, leaving the pot of water boiling. Rinse the beans under cold water for 30 seconds to 1 minute to stop the cooking process. Pat the beans dry with paper towels; transfer to a separate large bowl.

Cook the potatoes:
3 Cook the potatoes:

Add the potatoes to the same pot of boiling water. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly. Transfer to the bowl of cooked corn.

Make the aioli & salad:
4 Make the aioli & salad:

While the potatoes cook, in a small bowl, combine the mayonnaise, half the garlic paste and the juice of 2 lemon wedges; season with salt and pepper to taste. To the bowl of cooked beans, add the tomatoes and half the aioli. Toss to coat; season with salt and pepper to taste. Transfer to a serving dish.

Finish the vegetables & shrimp:
5 Finish the vegetables & shrimp:

Pat the shrimp dry with paper towels; transfer to a bowl. Add half the thyme and ¾ of the spice blend; season with salt and pepper. Toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and remaining garlic paste. Cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are slightly opaque. Add the cooked corn and potatoes, butter and the juice of the remaining lemon wedges; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the shrimp are opaque and cooked through. Remove from heat.

Serve your dish:
6 Serve your dish:

Transfer the finished vegetables and shrimp and remaining aioli to serving dishes. Garnish with the remaining thyme and remaining spice blend. Serve with the salad on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Snap off and discard the stem ends of the beans. Remove and discard the husks and silks of the corn; cut each cob into quarters. Cut the potatoes into large pieces. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the tomatoes. Quarter and deseed the lemon. Pick the thyme leaves off the stems; discard the stems.

2 Cook the beans & corn:

Add the beans to the pot of boiling water. Cook 3 to 4 minutes, or until slightly tender. Add the corn. Cook 3 to 4 minutes, or until slightly softened and the corn is bright yellow. Using tongs, transfer the cooked corn to a large bowl and the cooked beans to a strainer, leaving the pot of water boiling. Rinse the beans under cold water for 30 seconds to 1 minute to stop the cooking process. Pat the beans dry with paper towels; transfer to a separate large bowl.

Cook the beans & corn:
Cook the potatoes:
3 Cook the potatoes:

Add the potatoes to the same pot of boiling water. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly. Transfer to the bowl of cooked corn.

4 Make the aioli & salad:

While the potatoes cook, in a small bowl, combine the mayonnaise, half the garlic paste and the juice of 2 lemon wedges; season with salt and pepper to taste. To the bowl of cooked beans, add the tomatoes and half the aioli. Toss to coat; season with salt and pepper to taste. Transfer to a serving dish.

Finish the vegetables & shrimp:
5 Finish the vegetables & shrimp:

Pat the shrimp dry with paper towels; transfer to a bowl. Add half the thyme and ¾ of the spice blend; season with salt and pepper. Toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and remaining garlic paste. Cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are slightly opaque. Add the cooked corn and potatoes, butter and the juice of the remaining lemon wedges; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the shrimp are opaque and cooked through. Remove from heat.

6 Serve your dish:

Transfer the finished vegetables and shrimp and remaining aioli to serving dishes. Garnish with the remaining thyme and remaining spice blend. Serve with the salad on the side. Enjoy!

Serve your dish:
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