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Creamed Shrimp

A shrimp dish cooked with milk, egg yolk, and cornstarch to thicken.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Creamed Shrimp

Ingredients

Directions

  1. Cook the shrimp in a chafing dish for five minutes.

  2. Add the milk, beaten egg yolk, and cornstarch.

  3. Cook until thickened.

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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Shrimp + milktop 20% of all pairs
    Smell alikemoderate
    Cooked together724 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  3. Shrimp + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together1,829 recipes

    Shared aroma: 2-heptenal (green).

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 savory flavor.
Milk
Provides the liquid base that the sauce is built on.
Egg yolk
Enriches the sauce and helps it set creamy as it heats.
Cornstarch
Thickens the milk as it heats, giving the sauce body.

The step that matters

Cook until thickened. Cornstarch needs to reach a simmer to swell and thicken the liquid fully. Stop too early and the sauce stays thin; keep the egg yolk from curdling by avoiding a hard boil.

“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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