*  Exported from  MasterCook  *

                             ALLIGATOR EGGS

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 36       lg           Jalapeno chilies, roasted
                       -and peeled
    1/2   lb           Cooked, peeled and deveined
                       -shrimp, minced
  2       t            Mayonnaise
  2       t            Prepared chilli sauce
  2       t            Minced capers
  2       t            Minced green onions
  2       t            Minced fresh parsley
    1/2   t            Dijon mustard
    1/2   t            Horseradish
    1/4   t            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       T            Minced green onions
  2       T            Vegetable oil
  1 1/2   T            Catsup
  2       t            Worcestershire sauce
  1 1/2   t            Fresh lemon juice
  1 1/2   t            Baking powder
  1 1/2   t            Salt
  1       t            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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