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Shrimps Curried

Shrimps Curried is a shrimp dish cooked with butter, shallot, curry powder, stock, cream, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Shrimps Curried

Ingredients

Directions

Make the sauce

  1. Cut the shrimps in half.

  2. In a pan, melt the butter and fry the shallot until slightly softened.

  3. Add the curry powder and cook for 3 minutes.

  4. Pour in the stock and stir until it boils.

  5. Let it simmer gently for about 35 minutes.

Finish and serve

  1. Add the shrimps, cream, lemon juice, and season with salt and pepper.

  2. Heat thoroughly and serve in small ramekins.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Shallot + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Shallot + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

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

What each ingredient does

Shrimps
Provide the main protein and bulk of the dish.
Butter
Adds richness and carries the curry flavor when cooking the shallot.
Shallot
Softens and adds a mild, sweet onion-like flavor to the base.
Curry powder
Supplies the spice and aroma that define the dish.
Cream
Adds richness and a smooth, silky body to the sauce.
Stock
Forms the liquid base of the sauce and carries the flavors.

The step that matters

Simmering the stock and curry. Cooking the curry powder briefly in fat and then simmering gently lets the spices bloom and the sauce reduce and thicken without scorching. Boiling hard can make the cream-free base taste harsh or bitter.

Swap the shallot

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

  1. Potatofits better
  2. Asparagusfits better
  3. Spinachfits better
  4. Shallotthe original

Fit is the average pairing score against shrimp, butter, cream, lemon, 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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