Recipes for Chili Peppers-Alligator Eggs

5 stars from 1 rating of Alligator Eggs

Cook Time

Prep time: 1 hour 20 min
Cook time: 20 min
Ready in: 1 hour 40 min
Yields: 36

I know this recipe has a lot of ingredients, but it is not that difficult to prepare.

Remember that peppers can vary greatly in heat.

One chili pepper can be very flavorful, but mild, while another can leave you with burning eyes, mouth and fingers. It is a good idea to work with gloves when handling chili peppers, and never rub your eyes until you have washed your hands well.

Alligator Eggs

36 lg Jalapeno peppers, 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.

Makes 36

Ingredients

  • 36 lg Jalapeno peppers, roasted and peeled
  • 1/2 lb shrimp, minced, Cooked, peeled and deveined
  • 2 teaspoon Mayonnaise
  • 2 teaspoon Prepared chili sauce
  • 2 teaspoon Minced capers
  • 2 teaspoon Minced green onions
  • 2 teaspoon Minced fresh parsley
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon Horseradish
  • 1/4 teaspoon Paprika
  • salt & fresh ground pepper
  • peanut oil
  • 1 3/4 cup All purpose flour
  • 3/4 cup Beer, room temp
  • 2 Eggs, room temp
  • 3 tb Minced green onions
  • 2 tablespoon Vegetable oil
  • 2 teaspoon Worcestershire sauce
  • 1 1/2 teaspoon Fresh lemon juice
  • 1 1/2 teaspoon Baking powder
  • 1 1/2 teaspoon Salt
  • 1 teaspoon Cayenne pepper

Instructions

  1. 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.
  2. 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.

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