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Alligator Eggs


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













Low in Saturated Fat, Trans-fat Free


36 each jalapeño pepper
roasted and peeled
½ pound shrimp
cooked, peeled and deveined, minced
2 teaspoons mayonnaise
2 teaspoons red hot pepper sauce
2 teaspoons capers
2 teaspoons scallions, spring or green onions
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
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


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


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 12926% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 429mg 18%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 14g
Vitamin A 4% Vitamin C 3%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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