Quick Scrambled Eggs with Shrimp and Spinach
Quick Scrambled Eggs with Shrimp and Spinach
Ingrediënten
- 4 medium shrimp peeled, deveined, and chopped into 1-inch pieces
- Kosher or sea salt
- 2 teaspoons olive oil
- ¼ cup fresh spinach leaves torn and blanched (approximately 2 cups uncooked), well drained
- 2 large eggs
Instructies
- Place the shrimp in a small bowl, season lightly with salt, and let them marinate for 15 minutes.
- Heat olive oil in a small skillet over medium-high heat.
- Add the marinated shrimp and cook briefly, for less than a minute, until they start to turn opaque.
- Toss in the blanched spinach.
- Crack the eggs directly into the skillet with the shrimp and spinach.
- Immediately start stirring rapidly while removing the skillet from the heat almost instantly.
- Season with salt and continue stirring until the eggs are softly set and no longer runny, and the shrimp have turned pink.
- Transfer the scrambled eggs with shrimp and spinach to a plate promptly to prevent overcooking.
Notes / Tips / Wine Advice:
Enjoy this delightful dish of softly scrambled eggs infused with shrimp and spinach, inspired by the flavors of Casa Lucio in Madrid!
Note:
The cooking time for the eggs and shrimp is very brief to ensure they stay tender and not overcooked.
The cooking time for the eggs and shrimp is very brief to ensure they stay tender and not overcooked.
