Alligator Eggs
This scrumptious appetizer calls for beer, jalapeno peppers, shrimp and hot chili sauce.
Yield
12 servingsPrep
60 minCook
30 minReady
90 minLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
jalapeño pepper
roasted and peeled |
*
|
| ½ | 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 |
|
| ½ | teaspoon |
dijon mustard
|
|
| ½ | teaspoon |
horseradish
|
|
| ¼ | teaspoon |
paprika
|
|
| 1 | x |
salt
fresh ground pepper, to taste |
*
|
| 1 | x |
peanut oil
|
*
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ¾ | cup |
beer
room temp |
|
| 2 | large |
eggs
room temp |
|
| 3 | tablespoons |
scallions, spring or green onions
minced |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 ½ | tablespoons |
ketchup
|
|
| 2 | teaspoons |
worcestershire sauce
|
|
| 1 ½ | teaspoons |
lemon juice
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | teaspoon |
cayenne pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
jalapeño pepper
roasted and peeled |
*
|
| 226.8 | g |
shrimp
cooked, peeled and deveined, minced |
|
| 1E+1 | ml |
mayonnaise
|
|
| 1E+1 | ml |
red hot pepper sauce
prepared |
*
|
| 1E+1 | ml |
capers
minced |
*
|
| 1E+1 | ml |
scallions, spring or green onions
minced |
|
| 1E+1 | ml |
parsley leaves
fresh, minced |
|
| 2.5 | ml |
dijon mustard
|
|
| 2.5 | ml |
horseradish
|
|
| 1.3 | ml |
paprika
|
|
| 1 | x |
salt
fresh ground pepper, to taste |
*
|
| 1 | x |
peanut oil
|
*
|
| 414 | ml |
all-purpose flour
|
|
| 177 | ml |
beer
room temp |
|
| 2 | large |
eggs
room temp |
|
| 45 | ml |
scallions, spring or green onions
minced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 23 | ml |
ketchup
|
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 7.5 | ml |
lemon juice
|
|
| 7.5 | ml |
baking powder
|
|
| 7.5 | ml |
salt
|
|
| 5 | ml |
cayenne pepper
|
|
Directions
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 teaspoon 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℉ (180℃). 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.
Makes 36
