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Deviled Shrimp

Deviled shrimp is a baked shrimp dish with a mustard and butter sauce topped with breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Deviled Shrimp

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the sauce

  1. Melt the butter in a saucepan.

  2. Stir in the flour, mustard, cayenne, and salt.

  3. Gradually add the white stock or milk, stirring until smooth.

Assemble and bake

  1. Add the minced shrimp and lemon juice, mixing well.

  2. Spoon the mixture into buttered ramekins or shell dishes.

  3. Top with buttered breadcrumbs.

  4. Bake in a hot oven at 400°F (200°C) for 10 to 12 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Mustard + lemontop 11% of all pairs
    Smell alikestrong
    Cooked together3,816 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Shrimp + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,931 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Shrimp
Provides the main protein and bulk of the filling, cooking through in the sauce and oven.
Flour
Thickens the butter and stock into a smooth, spoonable sauce that holds the shrimp.
Butter
Carries fat for flavour and, with the flour, forms the roux base of the sauce.
White stock or milk
Forms the liquid of the sauce, giving it body and a mild, savoury creaminess.
Mustard
Adds sharp, pungent flavour that gives the sauce its deviled character.

The step that matters

Gradually add the white stock or milk, stirring until smooth. Adding liquid slowly while stirring keeps the flour from clumping, so the roux blends into a smooth sauce instead of lumps.

Swap the mustard

How well each one fits the dish's main ingredients (shrimp, milk, pepper, butter, flour, lemon):

  1. Potatofits better
  2. Asparagusfits better
  3. Capsicumfits better
  4. Mustardthe original

Fit is the average pairing score against shrimp, milk, pepper, butter, flour, lemon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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