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Curried Shrimps

A quick shrimp dish simmered in butter, onion, veal stock, curry powder, lemon juice, and cream, served over rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Curried Shrimps

Ingredients

Directions

Make the curry

  1. In a pan, melt the butter over medium heat.

  2. Add the sliced onion and cook until soft.

  3. Stir in the veal stock and curry powder, and simmer for 10 minutes.

  4. Add the shrimps, lemon juice, and salt, and cook for a few more minutes.

  5. Remove from heat and stir in the cream.

Serve

  1. Serve with rice.

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

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

  2. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

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

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

  4. Shrimp + ricetop 11% of all pairs
    Smell alikemoderate
    Cooked together1,055 recipes

    Shared aroma: 3-methylbutanol (malty, whiskey).

  5. Lemon + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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, which cooks quickly in the sauce.
Onion
Softens and sweetens as it cooks, forming the base of the sauce.
Veal stock or hot water
Provides liquid that carries the curry powder and simmers into the sauce.
Curry powder
Supplies the spice flavour and aroma that define the dish.
Cream
Adds richness and a smoother, rounder texture to the finished sauce.

The step that matters

Stir in the cream off the heat. Cream can curdle or separate when boiled for long, so it is added after removing the pan from the heat to keep the sauce smooth.

Swap the lemon

How well each one fits the dish's main ingredients (shrimp, butter, onion, veal, cream, rice):

  1. Coconutfits better
  2. Avocadofits better
  3. Mangofits about as well
  4. Lemonthe original

Fit is the average pairing score against shrimp, butter, onion, veal, cream, rice. 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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