Revuelto de ajetes con gambas or scrambled eggs with green garlic and shrimp, or how just a few ingredients can surely lighten our spirits. Sauteed green garlic along with fresh shrimp to which beaten egg is added and cooked with a glug of olive oil into richly garnished scrambled eggs.
In Spanish cuisine a revuelto (meaning something like “tossed and turned”, see pronunciation here) is prepared by setting lightly beaten eggs with some olive oil on medium heat; they are customarily served with other ingredients like greens or charcuterie. Eggs are cooked until more or less set, depending on preference, but two different approaches can be used:
- The eggs are set on their own on a frying pan with olive oil, while the rest of ingredients, prepared beforehand, are added only for a last toss.
- Also, and maybe the most frequent choice, the garnishes and accompaniments are cooked in the very same pan where the eggs are added to be set at the last stage, so that all the juices and flavor of the rest of the ingredients infuse the beaten egg.
In Spain revueltos of eggs with all kinds of delicious goodies are commonly found as tapas, starters or light dishes all over the place, with green garlic or asparagus, all kinds of mushrooms at hand, morcilla the Spanish blood sausage or black pudding, baby eels, spinach…. you name it: we surely have a revuelto for you.
- 2 bunches green garlic
- ½ pound (250 g) fresh shrimp
- 2 large free-range eggs
- 2 tbsp olive oil
- Salt and black pepper to taste
- Trim the ends of the green garlic shoots and slice diagonally into approx. 1 inch portions.
- Wash under running cold water, drain and set aside.
- Remove heads and shells from the shrimp.
- Pour the olive oil on a medium-sized frying pan and place it on medium heat.
- Once the oil is heated (careful, it shouldn't reach the smoke point) add the green garlic and sauté for 7-8 minutes, until it's translucent.
- Add the shrimp and cook for 2-3 minutes, tossing and turning, until they are cooked through (they lose their transparent look and turn white).
- Lightly beat the two eggs and pour them on the garlic and shrimp. Season to taste and stir with a wooden spoon to thoroughly mix all the ingredients.
- Cook for 1-2 minutes. Eggs shouldn't dry in excess. Remove from the heat and serve immediately.
Tips for a scrumptious revuelto de ajetes con gambas or scrambled eggs with green garlic and shrimp
- When slicing the green garlic, do not go too thin. It could fall apart while cooking and the result would be a mash.
- Green garlic should be sauteed on medium heat; we’re looking for poaching, for a cooked but firm texture here. Not overly soft, but keeping some crunch. Al dente texture.
- Shrimp should be of small size and as fresh as you can find. The shrimp variety called “arrocera” (meaning that it’s used for cooking arroz, rice) was the type chosen.
- The same as with the green garlic, the shrimp should be sauteed for a short time, just enough to make them tender but still juicy, al dente.
- Eggs should always be lightly beaten and, once poured on the pan, they have to be constantly stirred for them to distribute and set evenly.
- A revuelto of any kind has to be served and eaten immediately, freshly made so that the ingredients do not lose their juiciness and texture. And it can’t be reheated.
The best way to enjoy a revuelto de ajetes con gambas or scrambled eggs with green garlic and shrimp? With a glass of Spanish red wine and a good chunk of bread so that our scrambled eggs do not feel alone. Yes, you must have surely realized by now that Spaniards don’t know how to eat without a loaf of great bread…