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Alligator Eggs

This healthy recipe comes from NDSU Extension Service.


  • 36 large Jalapeño chilies, roasted and peeled, with stem intact
  •  ½ lb. cooked shrimp, peeled, deveined and minced
  • 2 tsp. each: mayonnaise, chili sauce, minced capers, green onions and fresh parsley
  • ½ tsp. each: Dijon mustard and horseradish
  • ¼ tsp. paprika
  • Salt and fresh ground pepper to taste
  • Peanut oil
  • 1 ¾ cups all purpose flour
  • ¾ cup beer, room temperature
  • 2 eggs, room temperature
  • 3 Tbls. Minced green onions
  • 2 Tbls. Vegetable oil
  • 1 ½ Tbls. Ketchup
  • 2 tsp. Worcestershire sauce
  • 1 ½ tsp. each: fresh lemon juice, baking powder and salt
  • 1 tsp. cayenne pepper


Using a small, sharp knife, cut 1 1/2-inch slit on one side of each chili, beginning at the stem end.
Scrape out seeds and rinse chilies, being careful not to tear stems. Drain on towels. Mix next nine
ingredients. Season with salt and pepper. Spoon about 1 teaspoon into each chili (do not
overstuff; chili should close). Arrange chilies on baking sheet and refrigerate. Heat three-quarters
of an inch of peanut oil to 350 F in a heavy large skillet. Blend in remaining ingredients in large
bowl. Chilies are fragile; lay in bowl a few at a time and spoon beer batter over each chili, coating
completely. Add chilies to skillet in batches and fry until golden brown, turning once, about five
minutes. Drain on paper towels and serve.

Makes 36 eggs.

Filed under: saute, fish, vegetables, appetizer
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