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.
