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Fried Shrimps

A quick butter‑fried shrimp dish seasoned with pepper and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pepper and lemon 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 ↓

Fried Shrimps

Ingredients

Directions

  1. In a chafing dish, melt the butter over gentle heat.

  2. Add the shelled shrimps and heat until thoroughly warmed.

  3. Season with pepper and serve, garnished with thin slices of lemon.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Butter + shrimptop 11% of all pairs
    Smell alikemoderate
    Cooked together2,931 recipes

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

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Lemon + shrimptop 18% of all pairs
    Smell alikemoderate
    Cooked together1,923 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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, cooked gently in the melted butter until heated through.
Butter
Carries heat and adds richness, giving the shrimp a smooth, buttery coating.

The step that matters

Heat the shrimp until thoroughly warmed. Shrimp turns rubbery and tough when overcooked, so gentle heat and close attention keep the flesh tender while still bringing it fully up to temperature.

Swap the lemon

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

  1. Lemonthe original
  2. Mangofits about as well
  3. Limefits about as well
  4. Coconutfits less well

Fit is the average pairing score against butter, pepper, shrimp. 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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