*  Exported from  MasterCook  *

                              Alligator Eggs

Recipe By     : Bon Appetit, Dec 1986
Serving Size  : 36   Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  36      lg            Jalapeno chilies --
                        - roasted, peeled
     1/2  lb            Cooked shrimp --
                        - peeled, deveined, minced
   2      ts            Mayonnaise
   2      ts            Prepared chilli sauce
   2      ts            Capers -- minced
   2      ts            Green onions -- minced
   2      ts            Fresh parsley -- minced
     1/2  ts            Dijon mustard
     1/2  ts            Horseradish
     1/4  ts            Paprika
     1/4  ts            Salt
     1/4  ts            Black pepper -- fresh ground
                        Oil
   1 3/4  c             All purpose flour
     3/4  c             Beer -- room temperature
   2                    Eggs -- room temperature
   3      tb            Green onions -- minced
   2      tb            Vegetable oil
   1 1/2  tb            Catsup
   2      ts            Worcestershire sauce
   1 1/2  ts            Fresh lemon juice
   1 1/2  ts            Baking powder
   1 1/2  ts            Salt
   1      ts            Cayenne pepper

Using small, sharp knife; cut 1-1/2" slit at stem end on side of each
chile. Scrape out seeds; do not tear stems. Rinse out chiles. Drain
on towels. Mix next 9 ingredients. Season filling with salt and
pepper.

Spoon about 1 ts into each chile. Do not overstuff; chili should
close.

Arrange chiles on baking sheet. Refrigerate. Heat 3/4" peanut oil in
heavy large skillet to 350°F. Blend in remaining ingredients in large
bowl. Dredge each chili in mixture, coating completely. Add chiles to
skillet (in batches; do not crowd) and fry until golden brown,
turning once, about 5 minutes. Drain on paper towels and serve.

Yield: 36 Peppers

Posted by: Terri, St. Louis, May 10, 1993


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