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Vanilla Balsamic Shrimp over Couscous

1/2 cup bold extra virgin olive oil (Cerasuola, Leccino, Mission, Nevadillo Blanco, Picual)
3 Tbsp. Vanilla Balsamic Vinegar
Kosher salt
8 extra-large shrimp, peeled and deveined
1 1/2 cups chicken broth
Pinch of saffron threads
2 Tbsp. chopped fresh basil, plus a few whole leaves for garnish (optional)v1 Tbsp. unsalted butter
1/2 cup Toasted Pasta Couscous (Israeli style)
Freshly ground pepper
In a medium bowl, combine vanilla balsamic vinegar with a pinch of salt. Slowly whisk in 1/3 cup of olive oil. Place shrimp in another bowl, and pour half of balsamic dressing on top. Refrigerate shrimp for 30 minutes.
Place chicken broth and saffron a small saucepan with. Bring to a boil, then reduce to a simmer and cook about 3 minutes. Add basil, butter, couscous, ½ -teaspoon salt and ¼ -teaspoon pepper. Bring mixture back to a boil, then reduce to a simmer; cover and cook until couscous is tender and most of broth is absorbed, 8 to 10 minutes.
Meanwhile, heat 2 tablespoons vanilla olive oil in a large sauté pan over medium-high heat. Add shrimp and ½ -teaspoon salt. Sauté on one side for 3 minutes, then sauté other side until crisp and opaque, 3 minutes more.
Place couscous on 2 plates; garnish with basil leaves (if using). Arrange shrimp on top, add pepper to taste, and drizzle with remaining Vanilla Balsamic Vinaigrette. Serve immediately.

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