Spanish Scrambled Eggs with Shrimp and Asparagus | Christopher Kimball’s Milk Street

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Milk Street Recipe

Spanish Scrambled Eggs with Shrimp and Asparagus

25 minutes

Spanish Scrambled Eggs with Shrimp and Asparagus

Spanish huevos revueltos, or scrambled eggs, can be made with various combinations of vegetables, seafood or cured meats. It’s a delicious way to put a satisfying meal on the table in well under an hour. We pair shrimp and asparagus to make revuelto de espárragos y gambas. To simplify prep, purchase shrimp that already have been shelled and deveined. If you’re able to find medium (41/50 per pound) shrimp, they don’t need to be halved before cooking. Look for asparagus that are about the size of a pencil or slightly larger, but pass on thin, wiry spears, as they will end up overcooked. Serve the revuelto with toasted bread.

4

Servings

Tip

Don’t overcook the egg-asparagus mixture. The eggs should form soft, shiny, moist curds; they shouldn’t be rubbery and dry. Also, before adding the cooked shrimp to the eggs, make sure to pour off and discard the accumulated shrimp juices, otherwise they will turn the dish wet and soggy.

25 minutes

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APRIL 2021
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