Grilled Blackened Shrimp Connecticut Style | The Ultimate Warm Butter Roll

Introduction

There is something undeniably magical about the collision of spicy, charred flavors and the rich, velvety embrace of warm butter. This Grilled Blackened Shrimp Connecticut Style recipe takes the beloved concept of the classic lobster roll and transforms it into a fiery, accessible, and utterly delicious backyard feast. Unlike the mayo-heavy salad versions found elsewhere, the Connecticut style relies on the purity of warm, melted butter to bathe the seafood, allowing the natural sweetness of the shrimp to shine through the smoky heat of the blackening spices. It is a dish that screams of summer sunsets and coastal living, yet it is simple enough to whip up on a weeknight.

Using your grill, specifically the flat cooktop of an Arteflame, allows you to achieve that perfect sear on the shrimp without losing their juicy tenderness. The high heat locks in the spices, creating a crust that contrasts beautifully with the soft, toasted bun. Whether you are a seafood aficionado or simply looking to elevate your grilling game, this recipe delivers a gourmet experience that feels both sophisticated and comfortingly rustic. It is time to fire up the grill and prepare your palate for a buttery, spicy adventure.

Ingredients

The Seafood & Spices

• 1 lb Large Shrimp (peeled, deveined, tails removed)
• 2 tbsp Blackening Seasoning (store-bought or homemade mix of paprika, cayenne, garlic powder, onion powder, thyme, and oregano)
• 1 tbsp Olive Oil (to coat shrimp)

The Connecticut Finish

• 1 stick (4 oz) Unsalted Butter
• 1 tsp Fresh Garlic, minced
• 1 tbsp Fresh Lemon Juice
• 1 tbsp Fresh Chives, finely chopped
• 4 Split-Top Hot Dog Buns (Brioche preferred)
• Lemon wedges (for serving)

Instructions

Step 1: Prep and Season the Shrimp

1. Rinse the shrimp under cold water and pat them completely dry with paper towels. Removing excess moisture is crucial for getting a good sear rather than steaming them.
2. Place the shrimp in a large mixing bowl. Drizzle with olive oil and toss to coat evenly.
3. Sprinkle the blackening seasoning generously over the shrimp. Toss again until every piece is uniformly coated in the spice blend. Let them sit for 10-15 minutes while the grill heats up to allow the flavors to adhere.

Step 2: Prepare the Grill

1. Fire up your Arteflame grill. You want to build a medium-hot fire in the center to get the cooktop griddle hot.
2. Aim for a surface temperature of roughly 400°F on the flat cooktop area.
3. Lightly oil the cooktop surface with a high-heat oil (like grape seed or canola) to prevent sticking and ensure a golden crust.

Step 3: Melt the Butter Sauce

1. Place a heat-safe small saucepan or cast-iron melting pot directly on the flat cooktop surface.
2. Add the stick of butter and allow it to melt slowly.
3. Once melted, stir in the minced garlic and let it simmer for 1 minute until fragrant but not browned. Stir in the lemon juice and reduce the heat by moving the pot to the outer, cooler edge of the grill to keep warm.

Step 4: Grill the Shrimp and Buns

1. Place the seasoned shrimp on the hot flat cooktop. Allow them to sear undisturbed for about 2 minutes. You want a dark, flavorful crust to form from the spices.
2. Flip the shrimp and cook for another 1-2 minutes until they are pink, opaque, and firm. Do not overcook, or they will become rubbery.
3. Simultaneously, brush the insides of the split-top buns with a little of the garlic butter. Place them cut-side down on the grill for 30-60 seconds until golden brown and toasty.

Step 5: Assembly

1. Remove the shrimp and buns from the grill.
2. Toss the cooked shrimp directly into the pot of warm garlic butter, coating them thoroughly.
3. Stuff the toasted buns generously with the buttery, blackened shrimp.
4. Garnish with fresh chives and serve immediately with extra lemon wedges on the side.

Tips

The secret to the perfect Connecticut-style shrimp roll lies in the temperature management of your butter and shrimp. When using a flat-top grill like the Arteflame, utilize the different heat zones smartly. Keep your butter on the outer edge where it stays warm without separating or burning the milk solids. If your butter gets too hot, the garlic will turn bitter, ruining the delicate balance of the sauce. Always use unsalted butter so you can control the sodium level, especially since blackening seasonings can often be salty on their own.

Regarding the shrimp, size matters. Large or Jumbo shrimp (16-20 count) are ideal because they can withstand the high heat required for blackening without drying out instantly. If you only have smaller shrimp, reduce the cooking time significantly. Lastly, do not skip the step of drying your shrimp before seasoning; moisture is the enemy of a good blackened crust. If the shrimp are wet, the spices will slide off, and the shrimp will steam instead of sear.

Variations

While the classic Connecticut style focuses on warm butter and simple aromatics, this blackened shrimp recipe is incredibly versatile and welcomes creativity. You can easily adjust the heat profile or the texture to suit your guests' preferences without losing the soul of the dish. If you find the blackening spice too aggressive, consider cutting it with a little brown sugar for a "sweet heat" profile that pairs wonderfully with the brioche bun. Alternatively, for those who miss the creamy element of a Maine-style roll, a small drizzle of aioli can bridge the gap.

• Spicy Cajun Kick: Add diced jalapeños or a splash of hot sauce to the melted butter for extra heat.
• Herb Garden: Swap chives for fresh tarragon and parsley for a more aromatic, French-inspired finish.
• Citrus Burst: Add orange zest to the butter along with the lemon juice for a complex, sunny flavor.
• Gluten-Free: Ditch the bun and serve the buttery shrimp over a bed of bibb lettuce or grilled asparagus.
• Cheesy Melts: Sprinkle a little aged parmesan or gruyère over the shrimp during the last minute of grilling.

Best pairings

To round out this meal, you need sides and drinks that cut through the richness of the butter and the heat of the spices. Texture is key here; since the shrimp roll is soft and tender, you want crunchy accompaniments. A classic bag of kettle-cooked potato chips is the traditional choice for a reason—the salty crunch is the perfect counterpoint to the soft brioche. For a lighter option, a crisp vinegar-based coleslaw or a cucumber salad provides a refreshing palate cleanser that cools down the spice from the blackening seasoning.

When it comes to beverages, think crisp and cold. A chilled glass of Sauvignon Blanc or a dry Rosé pairs beautifully with seafood and butter, offering enough acidity to balance the dish. If you prefer beer, reach for a light lager or a session IPA. The hops in the IPA will play nicely with the blackened spices, while a lager offers a clean, refreshing wash after every bite. For a non-alcoholic option, fresh-squeezed lemonade or an Arnold Palmer is the quintessential summer match.

Conclusion

This Grilled Blackened Shrimp Connecticut Style recipe is more than just a sandwich; it is a celebration of simple, high-quality ingredients coming together over an open fire. By swapping the traditional mayonnaise for warm, garlic-infused butter, you elevate the humble shrimp roll into a decadent meal that feels luxurious yet remains incredibly easy to prepare. The smoky char from the grill, the heat of the spices, and the sweetness of the bun create a harmony of flavors that is hard to beat.

Whether you are hosting a backyard barbecue, a quick family dinner, or simply treating yourself to a gourmet lunch, this recipe is sure to become a staple in your culinary repertoire. It proves that you don't need a trip to the New England coast to enjoy the best seafood rolls—just a hot grill, fresh shrimp, and a love for good food. Gather your friends, pour the wine, and enjoy the warm, buttery bliss of this exceptional dish.