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Shrimp Ob Pbawn Sauce

Shrimp cooked in salted water, then served in white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Shrimp and sauce are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 1,423 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Shrimp Ob Pbawn Sauce

Ingredients

Directions

Prepare the shrimp

  1. If using fresh shrimp or prawns, remove any sea grass or weeds.

  2. Boil the shrimp or prawns in salted boiling water until the shells turn red.

  3. Remove the flesh from the shells.

Finish the dish

  1. Add the shrimp or prawns to the white sauce just before serving.

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 + saucetop 16% of all pairs
    Smell alikelow
    Cooked together1,423 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Shrimp or prawns
Provides the main protein and flavor, and firms up as it cooks.
White sauce
Forms the creamy base that carries and coats the shrimp.

The step that matters

Boil the shrimp until the shells turn red. Overcooking shrimp makes the flesh tough and rubbery, because the proteins tighten and squeeze out moisture. Pull them once the flesh turns opaque and the shells turn red.

“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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