Skip to main content
Main

Buttered Shrimps

A dish of pickled shrimp cooked in butter, eggs, and white wine, served on toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Butter and white wine are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 5,083 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Buttered Shrimps

Ingredients

Directions

Prepare

  1. In a saucepan, combine pickled shrimp and fresh butter.

  2. Beat the eggs and mix with white wine to thicken.

Cook and serve

  1. Add the egg mixture to the saucepan and cook, turning the shrimp carefully.

  2. Once heated through, serve the shrimp on slices of toast.

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. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

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

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Shrimp + white winetop 19% of all pairs
    Smell alikemoderate
    Cooked together872 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  5. Shrimp + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together1,829 recipes

    Shared aroma: 2-heptenal (green).

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

What each ingredient does

Fresh butter
Adds richness and fat, carrying flavor and giving the sauce a smooth body.
Eggs
Thicken the sauce as they set gently with heat, giving it body.
White wine
Adds acidity and aroma, balancing the richness of the butter and eggs.
Pickled shrimps
Provide the main protein and a tangy, savory flavor.

The step that matters

Adding the egg mixture to the saucepan. Eggs can scramble if the heat is too high. Keep the heat gentle and stir or turn the shrimp steadily so the egg thickens into a smooth coating instead of curdling.

“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

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes