Alligator Eggs

Holiday_Express@yahoogroups.com From Bon Appetit, Dec '86.

Category: Appetizers

Cuisine: not set

Ready in 30 minutes
by rotts4me

Ingredients

36 large Jalapenos roasted and peeled

1/2 pound shrimp Cooked, peeled and deveined, minced

2 teaspoons Mayonnaise

2 teaspoons chili sauce Prepared

2 teaspoons capers Minced

2 teaspoons green onions Minced

2 teaspoons fresh parsley Minced

1/2 teaspoon Dijon mustard

1/2 teaspoon Horseradish

1/4 teaspoon Paprika

salt & fresh ground pepper

Peanut oil

1 3/4 cup All purpose flour

3/4 cup Beer room temp

2 Eggs room temp

3 tablespoons green onions Minced

2 tablespoons Vegetable oil

1 1/2 tablespoons Catsup

2 teaspoons Worcestershire sauce

1 1/2 teaspoons Fresh lemon juice

1 1/2 teaspoons Baking powder

1 1/2 teaspoons Salt

1 teaspoon Cayenne pepper


Directions

Using small, sharp knife; cut 1 1/2 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 3/4 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.

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