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Shrimp with Catupiry Cheese and Hearts of Palm Recipe

This recipe is very common in Brazil and a good use of Catupiry cheese.

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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 34,122 recipes mention both. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Shrimp with Catupiry Cheese and Hearts of Palm Recipe

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By chow. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Parsley + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Tomato + corntop 6% of all pairs
    Aroma overlapstrong
    Mentioned together2,099 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Tomato + peppertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Tomato + oniontop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Tomato + parsleytop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together5,398 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

Flavor stand-ins for the parsley

How well each one fits the dish's main ingredients (shrimp, cheese, tomato, onion, milk, corn, pepper):

  1. Garlicbetter flavor fit
  2. Celerybetter flavor fit
  3. Cuminbetter flavor fit
  4. Parsleythe original

Fit is the average pairing score against shrimp, cheese, tomato, onion, milk, corn, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).