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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.
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
Ingredients
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8
large eggs
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Kosher salt and ground black pepper
Directions
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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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