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Shrimp, Potato & Corn "Boil"
with Creamy Summer Bean & Cherry Tomato Salad
50 MIN
4 Servings
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-
NutritionPER SERVING
-
Calories500 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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