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Salad

Shrimp Salad

A chilled salad of canned shrimp served over lettuce or cress with mayonnaise dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Shrimp and lettuce work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 430 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Shrimp Salad

Ingredients

Directions

Prepare

  1. Open the can of shrimp a few hours before using and chill on ice.

  2. Line a salad dish with lettuce or cress leaves.

Assemble and serve

  1. Lay the shrimp on the leaves and pour mayonnaise dressing over them.

  2. Serve immediately.

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 + lettucetop 17% of all pairs
    Smell alikemoderate
    Cooked together430 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Shrimps
Provide the main protein and flavor of the salad.
Mayonnaise dressing
Adds richness and moisture, coating the shrimp with fat and creaminess.
Lettuce or cress leaves
Provide a crisp, fresh base that holds the shrimp and dressing.

The step that matters

Chill the shrimp before assembling. Chilling keeps the shrimp firm and cold, so the mayonnaise stays stable and the salad tastes fresh rather than warm or soft.

“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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