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Poached Shrimp with Lemon-Horseradish Dipping Sauce

By epicurious · From Open Recipes · 12 ingredients
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Why it works: Shrimp and horseradish work together. They rank in the top 12% of all ingredient pairs, and 190 recipes mention both. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

The recipe

Makes 2 servings

Ingredients

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

Directions

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

By epicurious. 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. Shrimp + horseradishtop 12% of all pairs
    Aroma overlaplow
    Mentioned together190 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  2. Chive + horseradishtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together113 recipes

    Shared aroma: coumarin (sweet, hay).

  3. White wine + lemontop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together3,764 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Shrimp + chivetop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together268 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. White wine + creamtop 8% of all pairs
    Aroma overlaplow
    Mentioned together1,743 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

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

Flavor stand-ins for the chive

How well each one fits the dish's main ingredients (white wine, lemon, shrimp, cream, horseradish):

  1. Potatobetter flavor fit
  2. Mustardabout as good a flavor fit
  3. Asparagusabout as good a flavor fit
  4. Chivethe original

Fit is the average pairing score against white wine, lemon, shrimp, cream, horseradish. 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).