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Shrimp Sauce

A sauce made with butter, anchovy essence, mace, cayenne pepper, and shrimp.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Shrimp and butter are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,931 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Shrimp Sauce

Ingredients

Directions

  1. Combine the melted butter, essence of anchovies, mace, and cayenne pepper in a saucepan.

  2. Add the shelled shrimp and heat through without boiling.

  3. Once heated, dish the shrimp sauce and serve immediately.

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

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

  2. Mace + peppertop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + macetop 22% of all pairs
    Smell alikelow
    Cooked together11,405 recipes

    Shared aroma: linalool (floral, citrus).

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

    Shared aroma: phenylethanol (rose, floral).

Mace and pepper barely smell alike, yet cooks put them together in 12,257 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

Shrimp
Provides the main protein and body of the sauce, cooked gently through in the butter.
Melted butter
Carries the flavours and gives the sauce a rich, smooth fat base.
Essence of anchovies
Adds a savoury, salty depth that rounds out the butter.

The step that matters

Heat through without boiling. Shrimp turns tough and rubbery when overcooked, and butter sauces can separate or break when boiled, so gentle heat keeps both tender and smooth.

Swap the mace

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

  1. Parsleyfits better
  2. Garlicfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against shrimp, butter, 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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