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Shrimp Kromeskies

Shrimp Kromeskies are shrimp rolled in bacon, coated in batter, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 Kromeskies

Ingredients

Directions

Make the shrimp mixture

  1. Melt the butter in a pan, add the flour, then gradually stir in the milk.

  2. Bring to a boil and cook for 2 minutes.

  3. Add the cream, shrimps, and seasonings.

  4. Spread the mixture on a plate to cool.

Shape and fry

  1. Take a teaspoonful of the mixture and place it on the end of a strip of bacon.

  2. Roll the bacon around the mixture and cut off any excess.

  3. Repeat with the remaining mixture.

  4. Dip each piece in batter and carefully drop into hot fat.

  5. Fry until golden brown, then drain.

Serve

  1. Serve on a paper doily garnished 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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 melted butter and milk into a binding white sauce.
Butter
Provides fat for the roux and a rich flavour base.
Milk
Forms the liquid of the sauce that sets the shrimp mixture into a spreadable paste.
Shrimps
Supply the main flavour and texture of the filling.
Bacon
Wraps the filling and crisps and browns in the hot fat.

The step that matters

Cool the mixture fully before shaping. A warm or loose mixture will not hold its shape around the bacon and may leak out during frying, so it needs to cool and firm up on the plate first.

Swap the mace

How well each one fits the dish's main ingredients (shrimp, milk, cream, butter, flour, pepper):

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Parsleyfits better
  4. Macethe original

Fit is the average pairing score against shrimp, milk, cream, butter, flour, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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