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Spanish Scrambled Eggs with Shrimp and Asparagus

Spanish Scrambled Eggs with Shrimp and Asparagus

  • Makes
    4 servings
  • Cook Time
    25 minutes

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.

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.

Ingredients
  • 8

    large eggs

  • Kosher salt and ground black pepper

  • 12

    ounces extra-large (21/25 per pound) shrimp, peeled (tails removed), deveined, halved crosswise and patted dry

  • 2

    tablespoons extra-virgin olive oil, divided

  • 2

    tablespoons sherry vinegar

  • 8

    ounces asparagus (see headnote), trimmed and cut into 1-inch pieces

  • 2

    medium garlic cloves, thinly sliced

  • ¼

    teaspoon smoked paprika, plus more to serve

  • 1

    tablespoon chopped fresh flat-leaf parsley

Step 1

In 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.

Step 2

Remove the pan from the heat, add the vinegar and stir until the vinegar has reduced and the shrimp are opaque throughout, another 20 to 30 seconds. Transfer the shrimp to a plate.

Step 3

In the same skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the asparagus and a pinch of salt, then cook, stirring often, until crisp-tender, about 2 minutes.

Add the garlic and cook, stirring, until fragrant, about 30 seconds. Reduce to medium and pour the eggs into the center of the skillet.

Cook, using a silicone spatula to stir continuously, pushing the egg mixture toward the middle as the edges begin to set, until the eggs are shiny and softly set, about 2 minutes; the curds should not be runny.

Step 4

Remove the pan from the heat. Pour off and discard the accumulated shrimp juices, then add the shrimp and paprika to the skillet.

Fold until the shrimp are evenly distributed, then taste and season with salt and pepper. Transfer to a serving dish and sprinkle with additional paprika and the parsley.

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