Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Connecticut Cajun Shrimp Rolls
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- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 440
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 29 g
- Cholesterol
- 228 mg
- Sodium
- 792 mg
Transform a Cajun shrimp sandwich into a Connecticut-style roll with buttered hot dog buns.
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 440
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 29 g
- Cholesterol
- 228 mg
- Sodium
- 792 mg
Ingredients
Directions
- 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.
- 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.
- 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.
- 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.
