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Shrimp Sauce

A sauce made with shrimp, gravy, melted butter, anchovy essence, lemon pickle, and corach.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Shrimp and anchovy work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 440 recipes. Both carry hexanol, which smells green, fruity. The science ↓

Shrimp Sauce

Ingredients

Directions

  1. In a stewpan, heat the gravy.

  2. Add the shrimp and cook until hot.

  3. Pour in the melted butter and anchovy essence.

  4. Stir in the lemon pickle and corach.

  5. 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.

  1. Shrimp + anchovytop 10% of all pairs
    Smell alikemoderate
    Cooked together440 recipes

    Shared aroma: hexanol (green, fruity).

  2. Shrimp + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,931 recipes

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

  3. Butter + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Anchovy + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together2,080 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Shrimp
Provides the main protein, which firms as it cooks and gives the sauce its body.
Gravy
Forms the liquid base that carries the other flavours through the sauce.
Melted butter
Adds fat for richness and a smooth, rounded mouthfeel.
Anchovy essence
Adds concentrated savoury, salty depth to the sauce.
Lemon pickle
Adds acidity and a sharp tang that balances the richness of the butter.

The step that matters

Add the shrimp and cook until hot. Shrimp cooks quickly, and its proteins tighten and turn rubbery when overheated. Heat only until the shrimp turn opaque and are warmed through, so they stay tender in the sauce.

“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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