Connecticut Cajun Shrimp Rolls
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
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4
Ingredients
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
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.
