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 \N | 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)