Alligator Eggs

Name: Alligator Eggs
Ingredients: 36 each jalapeno pepper roasted and peeled; 1/2 pound shrimp cooked, peeled and deveined, minced; 2 teaspoons mayonnaise; 2 teaspoons red hot pepper sauce prepared; 2 teaspoons capers minced; 2 teaspoons scallions, spring or green onions minced; 2 teaspoons parsley leaves fresh, minced; 1/2 teaspoon dijon mustard; 1/2 teaspoon horseradish; 1/4 teaspoon paprika; 1 x salt fresh ground pepper, to taste; 1 x peanut oil; 1 3/4 cups flour, all-purpose; 3/4 cup beer room temp; 2 large eggs room temp; 3 tablespoons scallions, spring or green onions minced; 2 tablespoons vegetable oil; 1 1/2 tablespoons ketchup; 2 teaspoons worcestershire sauce; 1 1/2 teaspoons lemon juice; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons salt; 1 teaspoon cayenne pepper

23 ingredients

15 steps

Ingredients

36 each jalapeno pepper roasted and peeled
1/2 pound shrimp cooked, peeled and deveined, minced
2 teaspoons mayonnaise
2 teaspoons red hot pepper sauce prepared
2 teaspoons capers minced
2 teaspoons scallions, spring or green onions minced
2 teaspoons parsley leaves fresh, minced
1/2 teaspoon dijon mustard
1/2 teaspoon horseradish
1/4 teaspoon paprika
1 x salt fresh ground pepper, to taste
1 x peanut oil
1 3/4 cups flour, all-purpose
3/4 cup beer room temp
2 large eggs room temp
3 tablespoons scallions, spring or green onions minced
2 tablespoons vegetable oil
1 1/2 tablespoons ketchup
2 teaspoons worcestershire sauce
1 1/2 teaspoons lemon juice
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon cayenne pepper

Directions

1

Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili.
2

Scrape out seeds; do not tear stems.
3

Rinse out chilies.
4

Drain on towels.
5

Mix next 9 ingredients.
6

Season filling with salt and pepper.
7

Spoon about 1 teaspoon into each chili (do not overstuff; chili should close).
8

Arrange chilies on baking sheet.
9

Refrigerate.
10

Heat 3/4 inch peanut oil in heavy large skillet to 350F (180C).
11

Blend in remaining ingredients in large bowl.
12

Dredge each chili in mixture, coating completely.
13

Add chilies to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes.
14

Drain on paper towels and serve.
15

Makes 36