Title: Alligator Eggs
Categories: Appetizer
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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