Serves: 6
Total Calories: 390

6 large baking potatoes
olive oil
1 1/2 cups water
1 tablespoon butter
1 bunch green onion, chopped
2 cups fresh broccoli florets
1 small green bell pepper, chopped
2 cups chicken broth
1 tablespoon cornstarch
1 tablespoon seasoned rice vinegar
1 tablespoon soy sauce
1 pound medium shrimp (24 count)

Wash and dry potatoes, then wipe with a small amount of olive oil. Place spuds in a 12-inch Dutch oven on a circular wire rack and pour in the water. Bake for about 45 minutes with 8-10 briquets underneath and 16-18 on the lid. About 15 minutes before the potatoes are done, melt the butter in a skillet and fry the onions and broccoli for a few minutes until tender. Add all remaining ingredients and simmer until sauce is thickened and shrimp are done. When the potatoes are done cut a cross on each one, and push the ends together to open them up. Pick broccoli florets and shrimp out of the sauce and place on each potato then pour sauce over the top. Serve with prime rib for a "Surf & Turf" combination.

Nutritional Facts:

Serves: 6
Total Calories: 390
Calories from Fat: 33

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Asparagus Sesame
Baked Onions With Pesto
Baked Potatoes Stuffed With Broccoli And Shrimp
Cabbage & Bacon Mashed Potatoes
Chuck's Ranch Beans
Copper Pennies
Crunchy Red Cabbage Salad
Dutch Oven Hungarian Potatoes
English Pub Mashed Potatoes
Fried Green Tomatoes
Green Beans In Dill Cream Gravy
Kirtner's No-Muss, No-Fuss, Sauerkraut
Lentils And Rice
Mediterranean Brussels Sprouts
Southern Utah Dutch Oven Potatoes
Spinach And Mandarin Orange Salad
Spuds Romanoff
Steamed Hungarian Cabbage