La Roca’s Little Bulls “Toritos”

Serves 8


  • 12 large mini sweet peppers of assorted colors
  • 12 large yellow hot caribe chilies
  • 6 tablespoons of soy sauce
  • 3 tablespoons of olive oil
  • 24 raw shrimp, peeled & deveined
  • 12 slices of thin bacon cut in half
  • 2 cups vegetable oil
  • 1 juicy orange
  • ½ cup chopped fresh cilantro
  • 1 lime


In a deep pan heat the 2 cups of vegetable oil, once oil is hot, fry the mini sweet peppers & caribe chilies.

Turn mini peppers & chilies so that all sides get blistered. Remove peppers & chilies from oil and let them rest in a paper towel. Cover them for about 3 minutes. The steam created in the paper towel will help you peel the skin off. Once the skin is peeled off, slice the chilies & peppers and remove any seeds, leaving the stems on.

Blend soy sauce & olive oil and set aside

Heat soy sauce & olive oil in a pan and lightly cook shrimp for a couple of minutes. Remove shrimp from pan and cut into 3-4 pieces. Stuff each mini peppers & caribe chili with shrimp pieces, and wrap with bacon. Use toothpicks to secure the wrap. In a hot skillet sear the Toritos until bacon is cooked & a little crispy. Remove Toritos and arrange on a platter with orange slices. Drizzle with the soy sauce & olive oil blend. Top with chopped cilantro & squeeze the fresh lime over the Toritos.

Mama Bon says: Garnish with sliced oranges & freshly chopped cilantro and make this dish look as good as it tastes! Buen Apetito