Alligator eggs

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)

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