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Alligator Eggs

 

This scrumptious appetizer calls for beer, jalapeno peppers, shrimp and hot chili sauce.
132

Yield

12

servings

Prep

60

min

Cook

30

min

Ready

90

min

Low in Saturated Fat, Trans-fat Free
 

Ingredients

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

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

 

* not incl. in nutrient facts

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Comments

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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