Name: Shrimps with Peas
Ingredients: 1 pint can French peas; 1 can shrimps; cream sauce

Why it works: Cream and sauce are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Shrimps with Peas

Ingredients

1 pint can French peas
1 can shrimps
cream sauce

Directions

Drain the can of French peas and plunge them into boiling water for 2 minutes.
Drain the peas again and keep them warm.
Prepare a good cream sauce.
Add the can of shrimps, cut in halves, to the sauce and cook for 5 minutes.
Stir in the peas, heat until boiling hot, and serve.

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.

Cream + saucetop 9% of all pairs

Smell alikemoderate

Cooked together4,787 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Shrimp + saucetop 16% of all pairs

Smell alikelow

Cooked together1,423 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Peas + shrimptop 18% of all pairs

Smell alikemoderate

Cooked together368 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Shrimp + creamtop 21% of all pairs

Smell alikemoderate

Cooked together1,067 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Peas + saucetop 27% of all pairs

Smell alikelow

Cooked together1,109 recipes