Alligator Eggs
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INGREDIENTS 36 large Jalapeno chilies, roasted and peeled
½ pound cooked, peeled and deveined shrimp, minced
2 teaspoons mayonnaise
2 teaspoons prepared chili sauce
2 teaspoons minced capers
2 teaspoons minced green onions
2 teaspoons fresh parsley, minced
½ teaspoon Dijon mustard
½ teaspoon prepared horseradish
¼ teaspoon paprika
Salt and freshly ground pepper
Peanut Oil
1-¾ cup all-purpose flour
¾ cup beer, room temperature
2 eggs, room temperature
3 tablespoons minced green onions
2 tablespoons Vegetable oil
1-½ tablespoons ketchup
2 teaspoons Worcestershire sauce
1-½ teaspoon fresh lemon juice
1-½ teaspoons baking powder
1-½ teaspoons salt
1 teaspoon cayenne pepperUsing small, sharp knife; cut 1-½ -inch slit at stem end of side of each chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on towels.
Mix next 9 ingredients. Season with salt and pepper. Spoon about 1 teaspoon into each chili (do not overstuff; chili should close). Arrange chilies on baking sheet. Refrigerate.
Heat ¾-inch peanut oil into 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 5 minutes. Drain on paper towels and serve.
Makes 36