|Cooking: 20-25 min||Serves: 2|
Vanilla Balsamic Shrimp over Couscous
Ingredients:3 Tbsp Vinolio Vanilla Balsamic Vinegar
½ c Vinolio bold Extra Virgin Olive Oil
(Cerasuola, Leccino, Mission, Nevadillo Blanco, Picual)
8 extra-large shrimp, peeled and deveined
1 ½ c chicken broth
pinch of saffron threads
2 Tbsp chopped fresh basil, plus a few whole leaves for garnish (optional)
1 Tbsp unsalted butter
½ c toasted pasta couscous (Israeli style)
¼ tsp freshly ground pepper
DirectionsIn a medium bowl, combine 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 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.