Scrambled Eggs With Young Eels Recipe

Ingredients:
1/2 lb  shrimps (peeled and deveined)
  5 clv garlic
 10 oz  mushrooms (button)
  2 T   olive oil
1/4 t   salt
1/2 lb  young eels (imitation)
  4     eggs
  1 bn  fresh parsley

Instructions:
Thaw shrimps if necessary.Peel and slice mushrooms and cloves of
garlic.Place the glazed clay pot for 5 - 7 minutes over low heat.Add 2
tablespoons of olive oil and the sliced garlic. Cook over low-medium heat
for 4 - 5 minutes or until golden.Add shrimps and sauté for 3 - 4
minutes.Add the mock young eels and cook for 5 - 7 minutes more and stir
continuously.Place the sliced mushrooms and some salt into the glazed clay
pot and cook over low-medium heat for 5-7 minutes.Crack eggs and place them
into a bowl and beat very softly just for 10 - 15 seconds. Add eggs to
the glazed clay pot and cook for 2 - 3 minutes and stir continuously.Chop
fresh parsley and sprinkle.Serve and enjoy your Spanish Tapas recipe of
scrambled eggs with young eels! (See more Spanish Tapas recipes)

Description:
Spanish scrambled eggs recipe with young eels, a famous Tapas dish. Try this classic Spanish appetizer cooked in a traditional style with the glazed clay pot cooking technique.

Notes:
If you do not have a glazed clay pot you can use a normal frying pan.One classic variation of his tapa recipe of scrambled eggs is adding a little bit of chili pepper before the young eels.