Balsamic Shrimp over Couscous or Rice

Cooking Time: 20-25 Min    Servings: 2

Products needed:

Fig Balsamic Vinegar
Vanilla Balsamic Vinegar


  • 1/3 c + 2 tablespoons Olive Scene bold Extra Virgin Olive Oil 
  • 3 tablespoons Olive Scene Vanilla, Raspberry, Fig or Pomegranate Balsamic Vinegar
  • Kosher salt
  • 8 extra-large shrimp, peeled and deveined
  • 1 ½ c chicken broth
  • Pinch of saffron threads
  • 2 tablespoons chopped fresh basil , plus a few whole leaves for garnish (optional)
  • 1 tablespoon unsalted butter
  • ½ c Toasted Pasta Couscous (Israeli style) , or rice
  • Freshly ground pepper


  1. In a medium bowl, combine vanilla balsamic vinegar with a pinch of salt.
  2. Slowly whisk in 1/3 c of olive oil.
  3. Place shrimp in another bowl, and pour half of balsamic dressing on top.
  4. Refrigerate shrimp for 30 minutes.
  5. Place chicken broth and saffron a small saucepan with.
  6. Bring to a boil, then reduce to a simmer and cook about 3 minutes.
  7. Add basil, butter, couscous, ½ teaspoon salt, and ¼ teaspoon pepper.
  8. 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.
  9. Meanwhile, heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add shrimp and 1/2 teaspoon salt. Sauté on one side for 3 minutes, then sauté other side until crisp and opaque, 3 minutes more.
  10. Place couscous on 2 plates; garnish with basil leaves (if using).
  11. Arrange shrimp on top, add pepper to taste, and drizzle with remaining Balsamic Vinaigrette.
  12. Serve immediately.