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Ceeamed Shrimps

Shrimps cooked in a creamy sauce of milk, butter, lemon, and onion.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Ceeamed Shrimps

Ingredients

Directions

Make the sauce

  1. Melt the butter in a pan over medium heat.

  2. Add the grated onion and flour; cook for three minutes.

  3. Stir in the chicken stock and lemon juice; cook for another three minutes.

  4. Season with salt and pepper.

Finish and serve

  1. Add the milk, beaten egg, and shrimps; stir to combine and heat through.

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. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  4. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour
Thickens the butter and onion mixture into a smooth, creamy sauce.
Butter
Provides fat and flavor, and forms the base for the roux with the flour.
Egg
Adds richness and helps thicken the sauce when heated gently.
Milk or cream
Adds moisture and richness, giving the sauce a smooth, creamy body.
Shrimps
Provide the main protein and mild sweetness of the dish.

The step that matters

Add the egg and shrimp over gentle heat. Egg proteins set when heated, so if the sauce is too hot when the beaten egg goes in, it can curdle or scramble. Keeping the heat moderate and stirring constantly helps the sauce stay smooth while the shrimp heat through.

Swap the onion

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

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

Fit is the average pairing score against milk, chicken, egg, pepper, flour, lemon, butter. 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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