Alligator Eggs

Alligator Eggs

0 from 0 votes
Course: Appetizers, SnacksCuisine: MexicanDifficulty: Medium
Servings

12

servings
Prep time

1

hour 
Cooking time

30

minutes

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

Ingredients

  • 36 Medium Jalapenos

  • 1/2 Pound Shrimp

  • 2 Tsp Mayonnaise

  • 2 Tsp Red Hot Pepper Sauce

  • 2 Tsp Capers

  • 4 Tbsp Scallions, spring or green onion

  • 2 Tsp Parsley Leaves

  • 1/2 Tsp Dijon Mustard

  • 1/2 Tsp Horseradish

  • 1/4 Tsp Paprika

  • 1 Pinch Salt

  • 1 Dash Peanut Oil

  • 1 3/4 Cups All Purpose Flour

  • 3/4 Cup Beer

  • 2 Large Eggs

  • 2 Tbsp Vegetable Oil

  • 1 1/2 Tbsp Ketchup

  • 2 Tsp Worcestershire Sauce

  • 1 1/2 Tsp Lemon Juice

  • 1 1/2 Tsp Baking Powder

  • 1 Tsp 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.

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