Connecticut-Style Shrimp Rolls
Updated Sept. 22, 2022
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons chilled unsalted butter, cut into tablespoons
- 4top-split hot dog buns
- 1garlic clove, minced
- 1pound large peeled and deveined shrimp
- Kosher salt (such as Diamond Crystal)
- ¼ cup chopped chives
- Lemon wedges, for serving
Nutritional analysis per serving (4 servings)
374 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 27 grams protein; 428 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a 10-inch 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.
- Step 2
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.
- Step 3
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.
- Step 4
Divide shrimp among toasted buns and drizzle the butter sauce on top. Serve warm, with lemon wedges for squeezing over the shrimp.
Private Notes
Comments
New England style split top hot dog buns, classic for lobster rolls, have flat sides.
Only had brioche hot dog buns from TJ’s which are no crust outside, so I doubted but made them anyway. Rockstar! The toasty outer sides work fine, with each toasty bite giving way to the buttery, sweet shrimp. MMMMM! Served w/oven fries and bag of southwest slaw, all done in 20 mins if you start with ingredients at hand and put a convection oven on 450 for 20 mins for the fries. Def 5 stars!
You can’t put mayonnaise (or aioli) in or on this and call it “Connecticut-style”. The whole idea of Connecticut-style is real hot dog rolls (top cut) and warm butter.
I made these as part of a family lunch last summer. It's an easy, tasty summer treat if you are OK with the idea of eating shrimp out of a hot dog roll. When I first saw the recipe I considered it apostasy, but I've changed my way of thinking. I've lived in CT for many years and I'm not sure what makes them Connecticut style; perhaps the top cut hot dog rolls. Regardless, I'd make them again. They go well with green salad, coleslaw, and/or sweet potato fries.
This recipe saved the day! The cupboards were nearly bare....I was so happy to find this simple recipe. I had every ingredient. Delicious!
Unfortunately used brioche NE hot dog buns that became mushy with the butter sauce. The shrimp were good, but I’ll use a firmer roll (maybe slice off the outer crusts before pan grilling) next time.
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