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Sauce

Shrimp Butter

A sauce made by pounding shrimp remains, mixing with butter, straining, and chilling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Shrimp and butter are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,931 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Shrimp Butter

Ingredients

Directions

Prepare

  1. Finely pound the shrimp remains.

  2. Add an equal weight of butter to the pounded shrimp.

  3. Strain the mixture through a fine sieve or tammy.

Finish

  1. Place the strained mixture in a bowl and set aside in a cool place.

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

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

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

What each ingredient does

Shrimp remains
Provide the concentrated shellfish flavour and colour that give the sauce its character.
Butter
Adds fat and richness, carrying the shrimp flavour and giving the sauce a smooth texture.

The step that matters

Strain the mixture through a fine sieve or tammy. Pounded shrimp contains fibrous bits that would leave the sauce gritty. Straining through a fine sieve or tammy removes them, giving a smooth texture.

“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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