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Buttered Shrimps

Shrimps simmered in butter, wine and eggs, served on toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and white wine are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 5,083 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Buttered Shrimps

Ingredients

Directions

Make the sauce

  1. In a saucepan, combine pickled shrimps and fresh butter.

  2. In a bowl, beat the eggs and mix in the white wine until well combined.

  3. Add the egg mixture to the saucepan to thicken the sauce.

Cook and serve

  1. Carefully turn the shrimps while cooking until they are hot.

  2. Serve the shrimps on slices of toast.

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. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

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

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Shrimp + white winetop 19% of all pairs
    Smell alikemoderate
    Cooked together872 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  5. Shrimp + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together1,829 recipes

    Shared aroma: 2-heptenal (green).

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

What each ingredient does

Eggs
Thicken the sauce as they cook, giving it body and a creamy texture.
Fresh butter
Adds richness and fat, carrying flavour and giving the sauce a smooth mouthfeel.
White wine
Adds acidity and aroma, brightening the rich butter and egg mixture.

The step that matters

Add the egg mixture to the saucepan to thicken the sauce. Egg proteins set when heated, thickening the sauce. If the heat is too high or the eggs are added too fast, they can scramble into lumps instead of forming a smooth, cohesive 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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