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Shrimp Bisque

A creamy shrimp bisque made with flour paste, milk, egg yolk, butter, and shrimp.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Shrimp Bisque

Ingredients

Directions

Make the thickening paste

  1. In a bowl, stir the flour with enough milk or cream to make a paste.

Make the bisque

  1. In a saucepan, combine the ½ pint of milk, beaten egg yolk, butter, salt, and pepper.

  2. Heat the mixture over medium heat until warm.

  3. Add the chopped shrimp just before serving.

  4. Serve hot.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + shrimptop 11% of all pairs
    Smell alikemoderate
    Cooked together2,931 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour
Thickens the milk into a smooth, body-rich bisque when combined as a paste first.
Egg yolk
Adds richness and helps thicken the liquid gently as it warms.
Butter
Adds fat for a smooth mouthfeel and rich flavour.
Milk or cream
Forms the liquid base that gives the bisque its creamy body.
Shrimp
Provides the main seafood flavour and texture.

The step that matters

Heat gently over medium heat. Egg yolk can curdle or turn grainy if the mixture gets too hot or boils, so warm it only until heated through and keep it moving.

“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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