Spanish Scrambled Eggs with Shrimp and Asparagus

 Spanish Scrambled Eggs with Shrimp and Asparagus

8 large eggs

Kosher salt and ground black pepper

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

2 tablespoons extra-virgin olive oil, divided

2 tablespoons sherry vinegar 

8 ounces asparagus, trimmed and cut into 1-inch pieces

2 medium garlic cloves, thinly sliced

1/4 teaspoon smoked paprika, plus more to serve

1 tablespoon chopped fresh parsley

In a large bowl, lightly beat the eggs with 1/4 teaspoon each salt and pepper; set aside.  Season the shrimp with 1/2 teaspoon each salt and pepper.  In a 12-inch non-stick skillet over medium-high heat, heat 1 tablespoon of oil until almost smoking.  Add the shrimp in an even layer and cook without stirring until deep golden brown, about 2 minutes.

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. 

In the same skillet over medium-high heat, 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. 

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, if desired, and the parsley.

Serves 4 to 6

Recipe from Tuesday Nights Mediterranean