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Shrimp Sauce

A sauce made from shrimp, anchovy liquor, butter, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Shrimp and anchovy work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 440 recipes. Both carry hexanol, which smells green, fruity. The science ↓

Shrimp Sauce

Ingredients

Directions

Prepare

  1. Wash the shrimps very clean and mince them.

Cook

  1. Put the minced shrimps in a stew pan with the anchovy liquor and melted butter.

  2. Boil for 5 minutes.

Finish and serve

  1. Squeeze in the juice of half a lemon and toss the mixture.

  2. Serve in a sauce boat.

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. Shrimp + anchovytop 10% of all pairs
    Smell alikemoderate
    Cooked together440 recipes

    Shared aroma: hexanol (green, fruity).

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

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

  3. Anchovy + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Anchovy + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together2,080 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Shrimps
Provide the main savoury flavour and a tender, minced body to the sauce.
Melted butter
Adds richness and a smooth, coating texture that carries the flavours.
Anchovy liquor
Adds a salty, savoury depth that rounds out the shrimp flavour.
Lemon
Its juice adds acidity that brightens the rich butter and shrimp.

The step that matters

Boil for 5 minutes.. Shrimp protein tightens and turns tough when overheated, so the mixture should be boiled only as long as the method states to keep the shrimp tender.

“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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