Directions

GETTING READY

1. Crush 7 garlic cloves.

2. Chop the small shrimps real good and place them in a large bowl.

3. Now add ¼ cup of fish sauce, 1 tsp of salt, 1 tsp of white pepper, 2tsbp of corn starch, 2 eggs minus the yolk and mix well.

4. Add ½ cup panko and mix.

5. Take a lime and scrape it for some jest.

6. In a small bowl, add 1 cup of Panko, pour the butter garlic mixture and stir. Now add this mix to the chopped shrimps and mix well.

7. Cut the bottom of the bell pepper and clean the inside fully. Now take the shrimp mixture and stuff it inside the bell peppers nice and firm.

8. Place a few chipotle peppers on top of the peppers, add a large shrimp with tail on and press firmly.

9. Place all these peppers on an iron pan that will fit inside the Dutch oven.

COOKING

1. In an iron pan, heat a large slab of butter and add the crushed garlic, cook it down a little inside a Dutch oven.

2. Place the pan with the stuffed peppers inside the Dutch oven, close the lid and put some hot coals on top of the lid.

3. Cook it for about 20 minutes on medium heat. Internal temperature should be about 165F when fully cooked.

PLATING

1. Place a CHIPOTLE SHRIMP STUFFED PEPPERS on a plate, cut it into half, squeeze some lime and enjoy this succulent dish.