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Shrimps, Devilled

Shrimps, devilled, are simmered in sauce and served with a sauce topping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Shrimps, Devilled

Ingredients

Directions

Make the shrimp

  1. In a stewpan, combine the shelled shrimps with either Espagnole Sauce or butter.

  2. Warm the mixture gently.

  3. Sprinkle with dry curry powder and cayenne pepper.

Serve

  1. Serve in globe artichokes, pastry croustades, or on toast croutons.

  2. Top with a spoonful of Espagnole Sauce, half-glaze, Sauce Madere, or butter.

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).

  2. Shrimp + peppertop 24% of all pairs
    Smell alikemoderate
    Cooked together3,692 recipes

    Shared aroma: phenylethanol (rose, floral).

  3. Sauce + peppertop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and pepper barely smell alike, yet cooks put them together in 15,303 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

Shrimps
Provide the main body of the dish and its tender, mild seafood texture.
Espagnole sauce or butter
Adds richness and moisture so the shrimp stay coated and succulent while warming.
Curry powder
Adds warm, aromatic spice flavour to the shrimp.
Cayenne pepper
Adds heat that gives the shrimp their deviled bite.

The step that matters

Warming the mixture gently. Shrimp turn rubbery and dry when overheated, because their proteins tighten quickly under high heat. Gentle warming keeps them tender while the sauce or butter coats them and carries the spices.

“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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