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Shrimp a LA Newberg

A creamy chafing-dish dish of large shelled shrimp cooked with butter, sherry, milk, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Shrimp a LA Newberg

Ingredients

Directions

  1. In a chafing dish, combine the shelled shrimps, butter, sherry, and red pepper, then melt the butter over low heat.

  2. In a separate bowl, mix the milk with the beaten egg yolks.

  3. Add the milk mixture to the chafing dish and stir until it thickens to the consistency of rice custard, then remove from heat immediately to prevent curdling.

  4. Add salt if the shrimps are not salty enough.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  3. Butter + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Sherry + milktop 14% of all pairs
    Smell alikemoderate
    Cooked together1,479 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  5. Shrimp + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together243 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

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

What each ingredient does

Shrimp
Forms the main body of the dish and provides its seafood flavor and texture.
Egg yolks
Thicken the milk into a custard-like sauce as they set with gentle heat.
Milk
Forms the creamy base of the sauce that the egg yolks thicken.
Sherry
Adds acidity and aroma that brighten the rich, creamy sauce.
Butter
Adds richness and fat, carrying flavor through the sauce.

The step that matters

Removing from heat after thickening. Egg yolks curdle when overheated, so the sauce must be taken off the heat as soon as it reaches a custard-like thickness.

“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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