Sometimes simplicity surpasses all else.
Well, really, almost all the time.
Simplicity is bliss.
So do you really need a recipe for this one?
I suppose so…
SIMPLE Balsamic Glazed Shrimp and Sweet Peppers
1 Tbs. Kerrygold butter
1 lb. frozen cooked rock shrimp (baby salad shrimp)
2 cup mixed color baby sweet peppers, seeded and thinly sliced
sea salt and pepper
2-3 Tbs. balsamic vinegar
In a large skillet, heat butter over low heat. Add the shrimp and peppers, as well as salt and pepper. Stir and saute until the moisture from the frozen shrimp has evaporated. Remove from heat and stir in vinegar.
Serve over rice and topped with fresh rosemary and bleu cheese.