Soft-Set Shrimp and Spinach Scrambled Eggs
Soft-Set Shrimp and Spinach Scrambled Eggs
This delightful recipe draws inspiration from Casa Lucio, a renowned restaurant in Old Madrid, frequented by Spanish society’s elite for years. Casa Lucio’s signature dish features softly set scrambled eggs with shrimp and spinach, a combination that exudes elegance and flavor.
Equipment
- small skillet
Ingrediënten
MAKES 1 SERVING
- 4 medium shrimp peeled, deveined, and cut into 3 pieces each
- Kosher or sea salt
- 2 teaspoons of olive oil
- ¼ cup of fresh spinach leaves torn and blanched (equivalent to about 2 cups uncooked), well-drained
- 2 large eggs
Instructies
- In a small bowl, place the shrimp and season them with a pinch of salt.
- Let them sit for about 15 minutes to absorb the seasoning.
- Heat the olive oil in a small skillet over medium-high heat.
- Add the seasoned shrimp to the skillet and cook them quickly; it should take less than a minute for the shrimp to begin turning opaque.
- Stir in the blanched spinach.
- Break the eggs directly into the skillet and stir rapidly.
- Remove the skillet from the heat almost immediately to maintain a soft and tender texture.
- Season with a pinch of salt and continue stirring until the eggs are no longer liquid and just start to set.
- At this point, the shrimp should have turned pink.
- Transfer the softly set scrambled eggs with shrimp and spinach immediately to a plate to prevent further cooking.
Notes / Tips / Wine Advice:
Serve the dish while it’s hot and enjoy!
This revamped recipe creates a luxurious and quick-to-make scrambled eggs dish that captures the essence of Casa Lucio’s culinary excellence
