astray recipes: Alligator eggs

Categories: Appetizers
Yield: 1 servings

Measure	Ingredient
36 larges	Jalapeno chilies, roasted and peeled
½ pounds	Cooked, peeled and deveined shrimp, minced
2 teaspoons	Mayonnaise
2 teaspoons	Prepared chilli sauce
2 teaspoons	Minced capers
2 teaspoons	Minced green onions
2 teaspoons	Minced fresh parsley
½ teaspoon	Dijon mustard
½ teaspoon	Horseradish
¼ teaspoon	Paprika salt & fresh ground pepper peanut oil
1¾ cup	All purpose flour
¾ cup	Beer, room temp
2	Eggs, room temp
3 tablespoons	Minced green onions
2 tablespoons	Vegetable oil
1½ tablespoon	Catsup
2 teaspoons	Worcestershire sauce
1½ teaspoon	Fresh lemon juice
1½ teaspoon	Baking powder
1½ teaspoon	Salt
1 teaspoon	Cayenne pepper

Using small, sharp knife; cut 1½ inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on towels. Mix next 9 ingredients. Season filling with salt and pepper. Spoon about 1 t into each chili (do not overstuff; chili should close). Arrange chilies on baking sheet.

Refrigerate. Heat ¾ inch peanut oil in heavy large skillet to 350 degrees. Blend in remaining ingredients in large bowl. Dredge each chili in mixture, coating completely. Add chilies to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes. Drain on paper towels and serve. From Bon Appetit, Dec '86.

Makes 36

From: TERRI ST.LOUIS Date: 05-10-93 (23:42)

alligator eggs