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Creamed Shrimps in Baked Green Peppers

A baked green pepper filled with a creamy shrimp mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Creamed Shrimps in Baked Green Peppers

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Cut the tops off the green peppers and remove the seeds.

Make the sauce

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

  2. Stir in the flour and cook for 1 minute.

  3. Gradually add the milk, stirring until thickened.

  4. Add the chopped shrimp, salt, and pepper.

Bake and serve

  1. Fill the peppers with the shrimp mixture.

  2. Place the filled peppers in a baking dish and bake for 25 minutes.

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 + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Green bell peppers
Hold the creamed filling and soften as they bake, becoming tender containers.
Butter
Provides fat for the roux and adds richness to the sauce.
All-purpose flour
Thickens the milk into a smooth white sauce as it cooks with the butter.
Milk
Forms the liquid base of the sauce, which thickens as it heats.
Cooked shrimp
Supplies the main protein and savory flavor of the filling.

The step that matters

Gradually add the milk, stirring until thickened. Adding milk all at once to the flour and butter can form lumps. Adding it slowly while stirring keeps the starch dispersed, so the sauce thickens smoothly.

“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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