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Creamed Shrimps

A creamy shrimp dish with anchovy sauce, thickened with flour, served on toast or wafers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Creamed Shrimps

Ingredients

Directions

Make the sauce

  1. Beat the yolks of two eggs until smooth.

  2. In a saucepan, combine the cream or milk, anchovy sauce, salt, and pepper.

  3. Add a little flour to thicken the mixture.

  4. Stir in the shrimps and cook gently until thickened.

Serve

  1. Serve the creamed shrimps on buttered toast or wafers.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Anchovy + shrimptop 10% of all pairs
    Smell alikemoderate
    Cooked together440 recipes

    Shared aroma: hexanol (green, fruity).

  4. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Cream + anchovytop 15% of all pairs
    Smell alikemoderate
    Cooked together798 recipes

    Shared aroma: octanal (fat, soap).

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

What each ingredient does

Egg yolks
Enrich the sauce and add body as they are beaten smooth.
Cream or milk
Provides the liquid base and richness that the sauce is built on.
Flour
Thickens the liquid so the sauce clings to the shrimps.
Anchovy sauce
Adds salty, savoury depth to the sauce.
Shrimps
Provide the main flavour and protein of the dish.

The step that matters

Cook the shrimps gently until thickened. Cream and milk sauces can scorch on the base of the pan or separate if boiled hard. Gentle heat lets the flour starch swell evenly and thicken the sauce smoothly, so it coats the shrimps without turning grainy.

“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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