Alligator Eggs

Name: Alligator Eggs
Prep time: P1H
Total time: P1H30M
Yield: 12
Cuisine: Mexican
Ingredients: jalapeño pepper; shrimp; mayonnaise; red hot pepper sauce; capers; scallions, spring or green onions; parsley leaves; dijon mustard; horseradish; paprika; salt; peanut oil; flour; beer; eggs; scallions, spring or green onions; vegetable oil; ketchup; worcestershire sauce; lemon juice; baking powder; salt; cayenne pepper

Submitted by kolbuilder

This scrumptious appetizer calls for beer, jalapeno peppers, shrimp and hot chili sauce.

YIELD

12 servings

PREP

60 min

COOK

30 min

READY

90 min

Ingredients

EACH JALAPEÑO PEPPER
roasted and peeled *

POUND SHRIMP
cooked, peeled and deveined, minced

TEASPOONS MAYONNAISE

TEASPOONS RED HOT PEPPER SAUCE
prepared *

TEASPOONS CAPERS
minced *

TEASPOONS SCALLIONS, SPRING OR GREEN ONIONS
minced

TEASPOONS PARSLEY LEAVES
fresh, minced

TEASPOON DIJON MUSTARD

TEASPOON HORSERADISH

TEASPOON PAPRIKA

X SALT
fresh ground pepper, to taste *

X PEANUT OIL *

1 ¾

CUPS ALL-PURPOSE FLOUR

CUP BEER
room temp

LARGE EGGS
room temp

TABLESPOONS SCALLIONS, SPRING OR GREEN ONIONS
minced

TABLESPOONS VEGETABLE OIL

1 ½

TABLESPOONS KETCHUP

TEASPOONS WORCESTERSHIRE SAUCE

1 ½

TEASPOONS LEMON JUICE

1 ½

TEASPOONS BAKING POWDER

1 ½

TEASPOONS SALT

TEASPOON 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