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Shrimp Po' Boys

"Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce."

By allrecipes · From Open Recipes · 16 ingredients
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Why it works: Garlic and shrimp are a kitchen classic. They rank in the top 4% of all ingredient pairs, and 2,546 recipes mention both. Both carry 3-ethyl-2,5-dimethylpyrazine, which smells roasted, nutty. The science ↓

The recipe

4 servings

Ingredients

Contains: egg, milk, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

  • Remoulade sauce

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Garlic + shrimptop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together2,546 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  2. Butter + breadtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together27,145 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Lettuce + horseradishtop 5% of all pairs
    Aroma overlapstrong
    Mentioned together79 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Butter + shrimptop 5% of all pairs
    Aroma overlapstrong
    Mentioned together2,733 recipes

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

  5. Garlic + horseradishtop 5% of all pairs
    Aroma overlapstrong
    Mentioned together717 recipes

    Shared aroma: coumarin (sweet, hay).

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

Flavor stand-ins for the horseradish

How well each one fits the dish's main ingredients (butter, garlic, egg, flour, shrimp, bread, lettuce):

  1. Chivebetter flavor fit
  2. Asparagusbetter flavor fit
  3. Potatobetter flavor fit
  4. Horseradishthe original

Fit is the average pairing score against butter, garlic, egg, flour, shrimp, bread, lettuce. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).