Name: Rissoles or Petits Pates De Crevettes
Ingredients: shrimps; coarse sea salt; pepper; butter; pastry dough

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 ↓

Rissoles or Petits Pates De Crevettes

Ingredients

Directions

Remove the shells and tails from the shrimps.
Season the shrimps with coarse sea salt and pepper.
Melt butter in a pan and sauté the shrimps until cooked.
Roll out the pastry dough and cut into circles.
Place a spoonful of the shrimp mixture on each circle.
Fold the dough over and seal the edges.
Fry the rissoles in hot oil until golden brown.
Serve warm.

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.

Shrimp + buttertop 11% of all pairs

Smell alikemoderate

Cooked together2,931 recipes

Shared aroma: 2,6-nonadienal (cucumber, green).
Pepper + buttertop 21% of all pairs

Smell alikemoderate

Cooked together85,593 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Shrimp + peppertop 24% of all pairs

Smell alikemoderate

Cooked together3,692 recipes

Shared aroma: phenylethanol (rose, floral).