Balsamic Glazed Shrimp & Sweet Peppers

SIMPLE Balsamic Glazed Shrimp & Sweet Peppers

1 Tbs. Kerrygold butter
1 lb. frozen cooked rock shrimp (baby salad shrimp)
2 cups 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 sauté 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.