Name: Connecticut-Style Shrimp Rolls (Hot Buttered Shrimp Rolls)
Total time: 40 min
Cuisine: New EnglandAmerican
Ingredients: 1½ pounds large shrimp (26 to 30 per pound), peeled, deveined, and tails removed; ¼ teaspoon table salt, plus salt for cooking shrimp; 2 tablespoons salted butter, softened, plus 4 tablespoons; 4 New England–style hot dog buns; 1 small shallot, minced; 2 teaspoons minced fresh chives; Lemon wedges

Why This Recipe Works

A Connecticut-style shrimp roll has all the textural and flavor appeal of a hot buttered lobster roll with less fuss and a smaller price tag. For shrimp that are snappy, not rubbery, we cook them using residual heat. Bringing the cooking water to a full boil before adding the shrimp ensures that there is enough heat in the saucepan to cook them through. Cutting half of the cooked shrimp into ½-inch pieces gives us some meaty bites; chopping the rest finer provides textural variation and, because they fill in the spaces between the larger pieces, makes the filling more cohesive. We warm the shrimp in a skillet along with butter and a bit of shallot for added sweetness and then spoon the buttered shrimp into perfectly toasted top-loading supermarket hotdog buns (our favorite roll for griddling). A sprinkling of chives adds freshness and color and a spritz of lemon balances the butter.

Before You Begin

We like the flavor and texture of untreated shrimp, but if your shrimp are treated with salt or additives such as sodium tripolyphosphate, do not add the salt in step 1. If New England–style hot dog buns, also known as “split-top” buns, are unavailable, you can substitute regular hot dog buns, but skip the griddling. (You can also make your own split-top buns.)

Instructions

Bring 5 cups water to boil in large saucepan over high heat. Stir in 1½ pounds shrimp, peeled, deveined, and tails removed and 1 tablespoon table salt. Cover and let stand off heat until shrimp are firm and opaque, about 6 minutes, shaking saucepan halfway through. Fill large bowl halfway with ice and water. Transfer shrimp to ice bath and let cool for 5 minutes.

Drain shrimp and pat dry with paper towels. Cut half of shrimp into ½-inch pieces; coarsely chop remaining shrimp into pieces smaller than ½ inch.

Spread 2 tablespoons salted butter, softened, evenly on outer sides of 4 New England–style hot dog buns. Toast outside of buns in 12-inch skillet over medium heat until deep golden brown, about 5 minutes. Transfer buns to serving platter.

Melt remaining 4 tablespoons butter in now-empty skillet over medium heat. Continue to cook, stirring occasionally, until butter stops spattering. Reduce heat to medium-low and stir in shrimp, 1 minced small shallot, and ¼ teaspoon salt. Cook, stirring occasionally, until shrimp is heated through, 2 to 3 minutes.

Divide shrimp mixture among buns. Drizzle with any remaining butter from skillet and sprinkle rolls with 2 teaspoons minced chives. Serve with lemon wedges.