Scrambled Eggs with Prawns

Name: Scrambled Eggs with Prawns
Yield: Serves four
Cuisine: Spanish
Ingredients: crusty bread, to serve; salt and ground black pepper; salt and ground black pepper; 45 ml/3 tbsp chopped fresh parsley; 30 ml/2 tbsp milk; 8 large (US extra large) eggs; 150 g/5 oz shelled prawns (shrimp); 150 g/5 oz shelled prawns (shrimp); 30 ml/2 tbsp oil; 25 g/1 oz/2 tbsp butter; 1 bunch spring onions (scallions); 1 bunch spring onions (scallions)

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

The Spanish are particular about eggs, distinguishing between a revuelto, which uses softly-set scrambled eggs, and the more solid tortilla that is cooked until set. This revuelto de gambas is an economical way of using a few shellfish.

Ingredients

1 bunch spring onions (scallions)
25 g/1 oz/2

Europe
Spain
Fish course
Pescatarian
Mediterranean

Method

Chop the white of the spring onions and reserve, keeping it separate from 30 ml/2 tbsp of the green tops.
Heat the butter and oil in a large frying pan. Add the spring

Ingredients

Method

Photos