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Shrimp Savory

A savory shrimp appetizer made with butter, anchovy paste, and egg yolks, served on biscuits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Shrimp and anchovy work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 440 recipes. Both carry hexanol, which smells green, fruity. The science ↓

Shrimp Savory

Ingredients

Directions

Make the shrimp paste

  1. Pound together the shrimps, butter, and egg yolks.

  2. Add pepper and anchovy paste.

  3. Rub the mixture through a sieve.

  4. Add carmine.

Pipe and serve

  1. Transfer to a piping bag fitted with a large rose tip.

  2. Pipe onto the biscuits.

  3. Serve as hors d'oeuvres or a savory dish.

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 + anchovytop 10% of all pairs
    Smell alikemoderate
    Cooked together440 recipes

    Shared aroma: hexanol (green, fruity).

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

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

  3. Biscuit + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together841 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Anchovy + eggtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Shrimps
Provide the main savory flavour and the bulk of the paste.
Butter
Adds richness and a smooth, spreadable texture to the paste.
Hard boiled egg yolks
Add richness and help bind the paste into a smooth, creamy mixture.
Anchovy paste
Adds salty, savory depth to the shrimp mixture.
Anchovy biscuits
Serve as the crisp base that carries the piped shrimp paste.

The step that matters

Rubbing the mixture through a sieve. Pushing the paste through a sieve breaks down fibres and lumps so it pipes smoothly; skipping it can clog the piping tip and leave a grainy texture.

“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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