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Ingredients Jump to Instructions ↓

  1. 36 large jalapeno chilies -- roasted and peeled

  2. 1/2 pound shrimp, cooked, peeled , deveined -- minced

  3. 2 teaspoons mayonnaise

  4. 2 teaspoons prepared chili sauce

  5. 2 teaspoons minced capers

  6. 2 teaspoons minced green onions

  7. 2 teaspoons minced fresh parsley

  8. 1/2 teaspoon Dijon mustard

  9. 1/2 teaspoon horseradish

  10. 1/4 teaspoon paprika , salt, freshly ground pepper

  11. 1/4 teaspoon peanut oil

  12. 1 3/4 cups all purpose flour

  13. 3/4 cup beer -- room temp

  14. 2 eggs -- room temp

  15. 3 tablespoons minced green onions

  16. 2 tablespoons vegetable oil

  17. 1 1/2 tablespoons catsup

  18. 2 teaspoons Worcestershire sauce

  19. 1 1/2 teaspoons fresh lemon juice

  20. 1 1/2 teaspoons baking powder

  21. 1 1/2 teaspoons salt

  22. 1 teaspoon cayenne pepper

Instructions Jump to Ingredients ↑

  1. Preparation : 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 350F. 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 3

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