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Alligator Eggs

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      Title: ALLIGATOR EGGS
 Categories: Appetizers
      Yield: 1 Servings
 
     36 lg Jalapeno chilies, roasted
           -and peeled
    1/2 lb Cooked, peeled and deveined
           -shrimp, minced
      2 ts Mayonnaise
      2 ts Prepared chilli sauce
      2 ts Minced capers
      2 ts Minced green onions
      2 ts Minced fresh parsley
    1/2 ts Dijon mustard
    1/2 ts Horseradish
    1/4 ts Paprika
           -salt & fresh ground pepper
           -peanut oil
  1 3/4 c  All purpose flour
    3/4 c  Beer, room temp
      2    Eggs, room temp
      3 tb Minced green onions
      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 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 t into each chili (do not overstuff;
  chili should close). Arrange chilies on baking sheet. Refrigerate.
  Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees.
  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. From Bon Appetit, Dec '86.
  
  Makes 36
  
  From: TERRI ST.LOUIS              Date: 05-10-93 (23:42)
 
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