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Devilled Shrimps in Crusts

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Shrimp and parsley are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 1,723 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Devilled Shrimps in Crusts

Ingredients

Directions

  1. Prepare the crusts as in the previous recipe.

  2. Fill the crusts with picked shrimps.

  3. Reserve one large shrimp for each croute.

  4. Garnish with parsley.

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 + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together1,723 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

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