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Title: Connecticut-Style Shrimp Rolls
Categories: Seafood, Breads, Citrus, Vegetables
Yield: 4 servings

6 tb Chilled unsalted butter; in
TB chunks
4 Top-split hot dog buns
1 cl Garlic; minced
1 lb Large peeled, deveined
- shrimp
Salt
1/4 c Chopped chives
Lemon wedges; to serve

In a 10" nonstick skillet, melt 1 tablespoon of the butter
over medium. Add buns and toast the two outer flat sides
until golden, about 1 minute per side; transfer to a
plate. Wipe out skillet.

Add 2 tablespoons of water to the skillet and reduce heat
to low. Add 1 tablespoon of the butter and stir constantly
until melted; repeat with the remaining 4 tablespoons of
butter, 1 tablespoon at a time, until all of the butter is
incorporated.

Stir in garlic, then add shrimp in an even layer and
season with salt. Increase heat to medium-low and cook,
without stirring, until shrimp turn opaque around the
edges, about 3 minutes; reduce heat to low if butter
starts to bubble too vigorously. (It should stay at a very
low simmer.) Flip shrimp and cook until opaque throughout
and cooked through, about 2 minutes longer. Turn off heat
and stir in chives.

Divide shrimp among toasted buns and drizzle the butter
sauce on top. Serve warm, with lemon wedges for squeezing
over the shrimp.

By: Kay Chun

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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