Eggs and bacon seem a natural combination. Same goes with eggs and ham. But, eggs and shrimp? Not so much. Well, maybe "shrimp and grits" with a poached egg perched on top. But just shrimp and eggs?
Apparently, though, shrimp and eggs are a thing. A really delicious thing. I first encountered their coupling in Manhattan's Chinatown at Wu's Wonton King with a Chinese take that combines soft scrambled eggs with succulent baby shrimp. Then, I ran into the twosome over brunch at Brooklyn's Spanish hot spot La Vara. Pictured above, this dish of Revuletos de Gambas con Ajetas was a showstopper. Eggs with chunks of shrimp and a shower of flowering chives.
Clearly, I need to introduce this couple to my kitchen at home. Question is whether or not I go Asian or European.
Thoughts?
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