Scrambled eggs with shrimps or revuelto de gambas is a simple recipe consisting of stir-fried shrimps with garlic jumbled up with beaten eggs. As you may have noticed we love eggs in Spain and proof of this is that many of our already-published recipes carry them.
There is no way to define where and when in Spain we began to cook and enjoy scrambled eggs, supposedly being a primeval matter —actually, it is a food deeply rooted in any cuisine in the world— and, to be honest, there is not one stovetop in Spain where they have not been cooked.
On the other hand, Spaniards are great lovers of seafood and garlic, for this reason, it is not uncommon to gather those ingredients in a skillet along with beaten eggs to make a scramble, one of the most popular and common ways to cook eggs throughout the country.
- 2 cloves (10 g) garlic, minced
- 3 tablespoons virgin olive oil
- 6 ounces (160 g) shrimps, deveined and shelled
- Dried red chilli or Cayenne pepper to taste (optional)
- 4 free-range eggs
- Salt to taste
- A pinch of freshly ground black or white pepper
- A tablespoon of parsley, chopped
- Bread toasts and parsley to garnish
- Pour the olive oil in a skillet, preferably nonstick, and turn the heat to medium.
- Stir-fry the garlic until golden-pale.
- Turn the heat to high and add the shrimps and cayenne pepper, if using. Cook until the shrimps turn pink and their natural juices have almost evaporated.
- Meanwhile, beat the eggs with a fork in a bowl and season with salt and pepper to taste.
- Take three shrimps out of the skillet and set aside. Pour the eggs, turn the heat to low and cook constantly scraping the pan with a wooden spoon. If the heat is too high set the skillet aside from the stove and
keepstirring for a while, then return to the heat.
- Add a spoonful of chopped parsley when the eggs are almost set, mix and transfer the scrambled eggs with shrimps to a serving dish.
- Garnish with the shrimps reserved, some chopped parsley and bread toasts.
Tips for a perfect scrambled eggs with shrimps tapa:
- Spaniards love olive oil, but if you like you can make this scramble with butter. We will not scorn you for that.
- You can add a couple of tablespoons of butter to the skillet before the eggs are set. It will add a creamy texture and soften the flavors.
- Try making a more professional scramble by setting the eggs in a water bath, resulting in a nicely creamy and soft mixture.
- Try substituting the shrimps for any other type of seafood. Mark my words, it will be always a success.
- We prefer to devein the shrimps, although it is not a common practice in the Spanish cuisine.
- Do not overcook the eggs and remember that the heat retained in the skillet will continue to cook and fully set the eggs, even out of the heat.
- Serve the scrambled eggs as soon as they are cooked or warm them up on a water bath before serving.
- Did you like this mouthwatering scramble recipe? Then we suggest you try our revuelto de ajetes y gambas (scrambled eggs with green garlic and shrimps).