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
Drain the can of shrimps and refrigerate for several hours.
Arrange lettuce in a bowl.
Sprinkle the lettuce with finely cracked ice.
Assemble and serve
Add the shrimps among the lettuce leaves.
Drizzle with mayonnaise dressing and serve immediately.
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.
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Shrimp + lettucetop 17% of all pairsSmell alikemoderateCooked 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 savory flavor of the salad.
- Lettuce
- Forms the crisp base that holds the shrimp and dressing.
- Mayonnaise dressing
- Adds richness, moisture, and creamy fat to the salad.
The step that matters
Chilling the shrimp before assembly. Shrimp must be well drained and cold so the salad stays crisp and the dressing does not thin into a watery pool. Cold ingredients also keep the lettuce firm until serving.
“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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