Spanish

Revuelto de Ajetes y Gambas (Soft Scrambled Eggs with Garlic Shoots and Prawns)

Name: Revuelto de Ajetes y Gambas (Soft Scrambled Eggs with Garlic Shoots and Prawns)
Total time: 15 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 6 eggs; 1 bunch garlic shoots (ajetes); 10 oz shrimp; 3 tbsp olive oil; 1 tbsp fresh parsley, chopped; 1/2 tsp salt; 1/4 tsp black pepper

Pilar @pilar_zgz

Revuelto de Ajetes y Gambas (Soft Scrambled Eggs with Garlic Shoots and Prawns) is Spanish home cooking, eaten at dinner and lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

15 min Easy Low carb Pescatarian Gluten free Dairy free

Ingredients

Serves

The quantities follow this count.

6 eggs
1 bunch garlic shoots (ajetes)
10 oz shrimp
3 tbsp olive oil
1 tbsp fresh parsley, chopped
1/2 tsp salt
1/4 tsp black pepper

How to cook it

Heat the olive oil in a wide skillet over medium heat and cook the sliced garlic shoots for 3 to 4 minutes, until softened and just starting to color.
Add the shrimp and cook for 2 minutes, until they turn pink, then season with the salt and pepper.
Beat the eggs lightly in a bowl, just enough to break them up, and pour them into the skillet.
Lower the heat and stir the eggs slowly and constantly with a wooden spoon, pulling them from the edges to the center, for 2 to 3 minutes, until softly set but still glossy and a little loose; do not let them firm up like an omelette.
Scatter the parsley over the top and serve immediately, straight from the pan; the single most common Spanish supper, deliberately undercooked and stirred, and there is no revuelto anywhere else in the catalog.

Watch how to cook Revuelto de Ajetes y Gambas (Soft Scrambled Eggs with Garlic Shoots and Prawns)

Someone making it start to finish, so you can see what the steps look like.

Serve it with

A Spanish dinner is a plate rather than a single dish. These are the courses that normally sit beside Revuelto de Ajetes y Gambas (Soft Scrambled Eggs with Garlic Shoots and Prawns), read from the same composition Dinejot builds a real meal from.

Something to sip
- Ajoblanco (Chilled Malaga Almond and Garlic Soup)
  
  20 min
Something cool and fresh
- Boquerones en Vinagre (Vinegar-Cured Anchovies)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Revuelto de Ajetes y Gambas (Soft Scrambled Eggs with Garlic Shoots and Prawns) carries shellfish and eggs. It is free of the remaining 8 allergens on that list.

Every tracked allergen in Revuelto de Ajetes y Gambas (Soft Scrambled Eggs with Garlic Shoots and Prawns)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	No
Shellfish	Yes	Ajoblanco (Chilled Malaga Almond and Garlic Soup)
Eggs	Yes	Ajoblanco (Chilled Malaga Almond and Garlic Soup)
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 360 kcal
Protein: 28 g
Carbs: 4 g
Fat: 26 g
Fiber: 1 g
Sugar: 1 g
Sodium: 650 mg
Saturated fat: 6 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Revuelto de Ajetes y Gambas (Soft Scrambled Eggs with Garlic Shoots and Prawns) takes about 15 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at dinner and lunch. Nothing in the calendar rules it out, so it is a year round dish.