MSGID: 1:396/45.0 673f7c3a
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Connecticut-Style Shrimp Rolls
 Categories: Seafood, Breads, Citrus, Vegetables
      Yield: 4 servings
 
      6 tb Chilled unsalted butter; in
           TB chunks
      4    Top-split hot dog buns
      1 cl Garlic; minced
      1 lb Large peeled, deveined
           - shrimp
           Salt
    1/4 c  Chopped chives
           Lemon wedges; to serve
 
  In a 10" 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.
  
  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.
  
  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.
  
  Divide shrimp among toasted buns and drizzle the butter
  sauce on top. Serve warm, with lemon wedges for squeezing
  over the shrimp.
  
  By: Kay Chun
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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