• Alissa Jackson

Romesco Shrimp


Romanesco Shrimp has a Spanish feel and is full of flavor. You'll be blown away by this dish's bright flavor, especially knowing how easy it is to make! The longest part of the preparation is the rice so if you are short on time, pick up TJs microwavable Jasmine rice in the freezer section!





If you are steaming your rice, start it first. I like to do my rice in my Insta-Pot. I rinse the rice, turn my Insta-Pot to "sauté," add a tablespoon of butter and 2 frozen garlic cubes. Once the butter is melted, I add the rice, stir to cover it entirely with butter, and then sauté until golden. I then switch the setting to "rice," add equal parts TJs Organic chicken stock, and ensure all rice is fully submerged. Once the lid is fitted tightly on, I just let the cooker do its magic!


While the rice is cooking, I get my shrimp ready! I rarely remember to thaw my shrimp, so I toss it in a colander and rinse it with cold water until thawed. Next, I add a tablespoon of butter and a frozen garlic cube to my pan. Once the butter is melted, I toss in the shrimp and cook until entirely pink.





While the shrimp is cooking, roughly chop up your artichokes.





When the shrimp is entirely pink, toss in one bag of TJs Fire Roasted Bell Peppers and Onions. Let them heat through, which will take about 2-3 minutes. Then, add the artichokes and olives to the pan. Once all ingredients are incorporated, fold in the TJs Romesco Dip.





Serve this Shrimp dish alongside your rice. Bon Appetite!!


Romesco Shrimp

3 Tablespoons of butter (separated)

3 Cubes of Frozen Garlic (separated)

3 cups of TJs Organic Basmati Rice

3 Cups of TJs Organic Chicken Stock

2 bags of Argentinian Red Shrimp (my family loves shrimp, but you could easily do one bag if you prefer)

1 bag of TJs Fire Roasted Bell Peppers and Onions

½ Cup of Roughly Chopped Artichoke Hearts

1 Can of TJs sliced Black Olives

1 Container of TJs Romesco Dip

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