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Potted Shrimps

Shrimp cooked in butter, served in small pots, then cooled and covered with melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mace and nutmeg are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Potted Shrimps

Ingredients

Directions

Heat the shrimp

  1. Heat a pint of picked shrimps in a saucepan with the butter and other ingredients.

  2. Do not let the butter boil.

Pot and seal

  1. Pour the mixture into small pots.

  2. Once cooled, cover with melted butter to exclude air.

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. Mace + nutmegtop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  4. Mace + peppertop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  5. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Mace and pepper barely smell alike, yet cooks put them together in 12,257 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

Shrimp
Forms the main body of the dish and provides its sweet, delicate flavor.
Butter
Adds richness and moisture, and seals the surface to keep air out.
Mace
Adds a warm, aromatic spice flavor to the butter and shrimp.

The step that matters

Do not let the butter boil. Boiling butter makes its milk solids brown and turn bitter, and the water in it spatters. Gentle heat keeps the butter clean-tasting and avoids toughening the shrimp.

Swap the nutmeg

The recipe marks nutmeg as optional. How well each one fits the dish's main ingredients (shrimp, butter, mace, pepper):

  1. Nutmegthe original
  2. Parsleyfits about as well
  3. Clovefits less well
  4. Thymefits less well

Fit is the average pairing score against shrimp, butter, mace, pepper. 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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