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

August 23, 2016 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.

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