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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.
Kosher salt and ground black pepper
01In a large bowl, lightly beat the eggs with ¼ teaspoon salt and ¼ teaspoon pepper; set aside. Season the shrimp with ¼ teaspoon salt and ½ teaspoon pepper. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of oil until barely smoking. Add the shrimp in an even layer and cook without stirring until deep golden brown, about 2 minutes.
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