Connecticut Cajun Shrimp Rolls

Transform a Cajun shrimp sandwich into a Connecticut-style roll with buttered hot dog buns.
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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 4
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1 cup red wine vinegar

1 tablespoon Cajun seasoning

1 tablespoon black peppercorns

4 medium carrots, chopped

2 celery stalks, chopped

1 head of garlic, halved crosswise

5 bay leaves

5 sprigs fresh thyme

Kosher salt

1 pound medium shrimp, shell-on

6 tablespoons (3/4 stick) unsalted butter

4 split-top hot dog buns

2 tablespoons minced fresh chives

Lettuce leaves, for serving


  1. Put the vinegar, 1 tablespoon Cajun seasoning, peppercorns, carrots, celery, garlic, bay leaves, thyme and 1 teaspoon salt in a medium saucepan and cover with 6 cups water. Bring to a boil over high heat, then reduce the heat and simmer for about 15 minutes. Scoop out the solids with a strainer and discard (or save the bigger veggies for adding to salads). Reserve the poaching liquid.
  2. Bring the poaching liquid back to a simmer and add the shrimp. Poach until the shrimp are bright pink and just cooked through, about 2 minutes. Use a slotted spoon to transfer the shrimp to a plate and then refrigerate until cool enough to handle. Peel and devein the shrimp and coarsely chop.
  3. Melt the butter and remaining 1 teaspoon Cajun seasoning in a large skillet over medium heat. Brush the cut sides of the buns with some of the butter and toast in the skillet, buttered side down, until golden, 1 to 2 minutes.
  4. Toss the shrimp with the chives and season with salt. Divide the lettuce and shrimp among the buns, drizzling with any remaining butter. Serve warm.