Why it works: Bread and butter match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 27,145 recipes mention both. Both carry delta-decalactone, which smells sweet, creamy. The science ↓
The recipe
Ingredients
Contains: milk, wheat, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)
- For the sauce
Directions
Prepare the sauce
Wash the shrimps and leave to drain.
Saute the onion in the butter.
Mix the milk or stock with the used butter and flour and make a thick sauce.
Bring to taste with salt, pepper, optionally the grated cheese and the chopped parsley.
Make the shrimp filling and serve
Warm the shrimp in this sauce, without bringing to the boil.
Butter the slices of bread on both sides, fry them in a dry frying pan and cover in shrimp ragout.
Serve on a heated dish.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Bread + buttertop 3% of all pairsAroma overlapstrongMentioned together27,145 recipes
Shared aroma: delta-decalactone (sweet, creamy).
-
Milk + buttertop 3% of all pairsAroma overlapstrongMentioned together81,222 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Bread + cheesetop 3% of all pairsAroma overlapstrongMentioned together2,130 recipes
Shared aroma: delta-decalactone (sweet, creamy).
-
Butter + cheesetop 3% of all pairsAroma overlapstrongMentioned together7,955 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
-
Milk + cheesetop 4% of all pairsAroma overlapstrongMentioned together4,424 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- White bread
- Forms the base that holds the shrimp ragout and crisps when fried.
- Butter
- Adds richness and helps the bread brown when fried on both sides.
- Flour
- Thickens the milk or stock into a smooth, thick sauce.
- Milk or fish stock
- Forms the liquid base of the sauce, giving it body and flavour.
- Shrimp
- Provides the main filling, with a mild, sweet seafood flavour.
The step that matters
Warm the shrimp without boiling. Shrimp turns tough and rubbery when overheated, so it should be gently warmed in the sauce rather than brought to a boil.
Flavor stand-ins for the onion
How well each one fits the dish's main ingredients (bread, shrimp, milk, butter, flour, cheese, pepper):
- Potatobetter flavor fit
- Capsicumbetter flavor fit
- Tomatobetter flavor fit
- Onionthe original
Fit is the average pairing score against bread, shrimp, milk, butter, flour, cheese, pepper. 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).
“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.
You might also like
Illustration
Illustration
Illustration
IllustrationThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.