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Sauce

Shrimp or Prawn Sauce

A sauce made with shrimp or prawns simmered 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 or Prawn Sauce

Ingredients

Directions

Prepare the shrimp

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

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

  3. Remove the flesh from the shells.

Finish the sauce

  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
Supplies the main texture and mild seafood flavor to the sauce.
White sauce
Provides a creamy base that carries the flavor and keeps the shrimp moist.

The step that matters

Add the shrimp just before serving. Shrimp cook quickly and turn tough and rubbery when overheated or held in hot sauce for long. Adding them last keeps their flesh tender.

“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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