This recipe is a testament to the importance of finding the best ingredients possible: the fresher your shrimp, chives, and brioche buns, the more decadent and flavorful it will be.
6 tablespoons cold unsalted butter, cut into tablespoons
4 top-split brioche hot dog buns
2 tablespoons water
1 pound large raw shrimp, peeled and deveined (16-20 count)
ground black pepper
1 tablespoon Armanino Creamy Garlic Sauce
2 tablespoons chopped fresh chives
lemon wedges, for serving
Chop the shrimp into large bite sized pieces and set aside.
In a 10” skillet, melt 1 tablespoon of the butter over medium heat.
Add buns and toast the outer sides until golden, about 30 seconds – 1 minute per side; transfer to a plate. Wipe any crumbs from the skillet.
Reduce the heat to low and add water to the skillet.
Add 1 tablespoon of the butter and stir constantly until melted; repeat with the remaining butter, 1 tablespoon at a time, until all of the butter is incorporated.
Add shrimp in an even layer and season with a good pinch of salt and pepper.
Increase heat to medium-low and slowly cook, stirring occasionally, until shrimp turn opaque, about 4-5 minutes. Keep the mixture at a low simmer. If the butter starts to bubble too vigorously, reduce the heat.
Turn off heat and stir in the creamy garlic sauce and chives.
Divide shrimp among the toasted buns and drizzle any extra butter sauce on top. Serve warm, with lemon wedges.
The count on shrimp packaging refers to the number per pound. The lower the number, the bigger the shrimp. Always start with raw shrimp and get the biggest you can afford.
Look for split top brioche buns, the classic rolls for these sandwiches, in the bakery department. “Split top” rolls have the cut in the top, rather than the side like traditional hot dog buns and hold together better. They also toast nicely.
Make an easy cole slaw for the perfect side dish. Whisk together ½ cup mayonnaise, 1 tablespoon sugar, 1 tablespoon apple cider vinegar, 2 teaspoons grainy mustard and a good pinch each of salt and pepper. Stir in 4 cups shredded cole slaw mix.