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Panned Shrimps

A shrimp dish cooked with butter, tomato ketchup, cream, and boiled rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and tomato match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,065 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Panned Shrimps

Ingredients

Directions

  1. Melt the butter in a chafing dish.

  2. Stir in the tomato catsup and the juice from the onion.

  3. Add the boiled rice, cream, and shrimps.

  4. Stir well until it begins to boil.

  5. Cook slowly for 5 minutes.

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. Rice + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together3,065 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Butter + shrimptop 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

Shrimps
Provides the main protein and the substance of the dish.
Cream
Adds richness and a smooth, body-giving liquid that coats the other ingredients.
Butter
Adds fat and rich flavour to the base of the dish.
Boiled rice
Adds bulk and soaks up some of the liquid, giving the dish body.
Tomato catsup
Adds sweetness, acidity and colour to the sauce.
Onion
Its juice adds a savoury, aromatic background flavour.

The step that matters

Cook slowly for 5 minutes. Once the cream is in, high heat can make it scorch or separate. Gentle heat after it begins to boil keeps the sauce smooth and lets the flavours blend without sticking to the pan.

Swap the tomato

How well each one fits the dish's main ingredients (butter, rice, cream, onion, shrimp):

  1. Potatofits better
  2. Chivefits better
  3. Asparagusfits better
  4. Tomatothe original

Fit is the average pairing score against butter, rice, cream, onion, shrimp. Candidates are from the same food group and used in at least 100 recipes.

“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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