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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