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Fried Shrimps

A dish of shrimp sautéed with butter, ham, stock, and lemon, served over hot toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Fried Shrimps

Ingredients

Directions

Prepare the shrimp

  1. Chop the shelled shrimp coarsely.

Cook and season

  1. In a skillet, melt the butter and fry the chopped shrimp and minced ham.

  2. Add the boiling white stock and lemon juice.

  3. Season with salt, pepper, and minced parsley.

Serve

  1. Pour the mixture over squares of hot toast and 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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  5. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Shrimp
Provides the main protein and body of the filling, cooking to tender pieces.
Butter
Adds fat for frying, carrying flavor and promoting light browning in the skillet.
Ham
Adds savory, salty depth that complements the shrimp.
White stock
Adds liquid that moistens the mixture and carries seasoning into the filling.
Lemon juice
Adds acidity that brightens the flavor and balances the richness of the butter.

The step that matters

Fry the shrimp and ham in the melted butter. Shrimp cooks quickly and turns tough and rubbery if overcooked. Frying over moderate heat until just opaque keeps it tender, and the butter should foam gently rather than brown hard so the filling does not taste scorched.

“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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