It’s a strange time, isn’t it? When we made this recipe last week, schools were still in session and stores and restaurants were still open. We couldn’t find hand sanitizer, but everything else seemed pretty normal. Fast forward one week and school is cancelled, store shelves are bare, restaurants and local shops are offering take away or delivery only. We are advised to stay in as much as possible. Wow. We hope that wherever you are, you and your loved ones are healthy and you are enduring in these troubled times.

Although it may seem a bit luxurious, we made the decision to go ahead and post this recipe because, well, it’s a good one and it doesn’t break the bank too much by using shrimp. Please know that we are looking through our recipes and working on new ones that use things you likely have in your pantry and fridge already. Stay tuned for practical recipes using pantry staples starting next week.

On to today’s recipe…we love lobster rolls but don’t really love the price of lobster. So, we make Connecticut-style shrimp rolls instead. If you live near a Trader Joe’s, you have to try their Wild Argentinian Red Shrimp (we’ve used them here and also here). They can be found in the freezer section. The shrimp are much sweeter than your average shrimp, making them taste much like lobster. And when poached in beurre monté, they are absolutely divine. Our shrimp rolls truly taste like their lobster relatives.

Beurre monté is really easy to make, it just takes a little time. It’s essentially emulsified butter that you can use to poach really whatever you’d like. Seafood is especially delicious when poached in it. You can also use it as a sauce for veggies, pasta, potatoes or let your steaks rest in it before cooking. If you have leftovers, it can be refrigerated and either reheated using the same technique (heat a couple tablespoons of water and add the refrigerated beurre monté a tablespoon or two at a time while whisking) or you can use it to make clarified butter.

Sending you all virtual hugs during this challenging time!

Ahhh…butter! Lots and lots of butter!

Slice the long edges off the buns.

Toast the cut edges in a hot buttered skillet.

Poach the shrimp in the beurre monte, and remove when just cooked through.

Cut the poached shrimp into pieces.

Toss shrimp in a skillet with butter, paprika, sea salt. and finally tarragon.

Slice the toasted bunns not quite all the way through and line with a slice or two of lettuce before filling with shrimp mixture.

Shrimp Rolls

• ½ pound extra-large shrimp (we like Trader Joe’s Wild Argentinian Red Shrimp)
• 4 tablespoons water
• 1 pound (4 sticks) salted butter, cut into large chunks (we cut each stick into 6 pieces)
• 1 Tbsp butter
• ½ Tbsp chopped fresh tarragon
• Pinch of paprika
• 2 hoagie rolls or large hot dog buns
• 2 Tbsp butter, softened,  for toasting buns
• 2 large leaves of romaine lettuce or 4 leaves of butter lettuce

To make the beurre monté:

Place water in a medium saucepan over medium-high heat and bring to a boil. Reduce heat to low and begin whisking in the butter, one piece at a time, until emulsified. Continue adding butter one piece at a time until all the butter is incorporated. Keep the heat low – if the butter boils, it will separate. Once all butter has been incorporated you can use immediately or set aside in a warm place for up to one hour. You should use beurre monté within one hour of making it.

Toast the buns:

Cut the long outside edges off of the buns using a serrated knife. Heat a cast iron skillet over medium heat. Spread ½ tablespoon of softened butter on each of the cut edges. Place butter side down in skillet and toast until golden brown. Flip and toast the other side until golden brown. Remove to a cooling rack. If you wish, you can keep them warm in a 200°F oven.

Cook the shrimp:

Heat beurre monté to between 160°F and 180°F. Place shrimp in beurre monté making sure they are completely submerged. Cook, uncovered for about 5 minutes, checking the shrimp periodically. They should be opaque and firm to the touch but not tightly curled and stiff. Gently remove shrimp from beurre monté to a cutting board and cut each shrimp into 3 or 4 pieces.

Heat a small skillet over medium-low heat and melt 1 tablespoon of butter. Sprinkle with paprika and a little sea salt. Place shrimp in skillet, add chopped tarragon and toss to coat.

Assemble the shrimp rolls:

Place lettuce inside each of the rolls. Top each with half of the shrimp mixture. Enjoy!

Makes 2 shrimp rolls but can easily be doubled or tripled. Just cook your shrimp in batches and keep warm in a bowl in a 200°F oven.