Shrimp Stuffed Jalapenos
From mibelle 16 years ago
- 30 minutes to make
- Serves 36
These are really simple and so delicious.
Ingredients
- 36 large Jalapeños roasted and peeled shopping list
- 1/2 lb. cooked shrimp minced shopping list
- 2 tsp. mayonnaise shopping list
- 2 tsp chili sauce shopping list
- 2 tsp minced capers shopping list
- 2 tsp minced green onions shopping list
- 2 tsp minced fresh parsley shopping list
- 1/2 tsp Dijon mustard shopping list
- 1/2 tsp. horseradish shopping list
- 1/4 tsp. paprika shopping list
- salt and pepper shopping list
- peanut oil shopping list
- 1 3/4 cup All purpose flour shopping list
- 3/4 cup beer at room temperature shopping list
- 2 eggs at room temperature shopping list
- 3 Tbsp. minced green onions shopping list
- 2 Tbsp vegetable oil shopping list
- 1 1/2 Tbsp ketchup shopping list
- 2 tsp worcestershire sauce shopping list
- 1 1/2 tsp lemon juice shopping list
- 1 1/2 tsp baking powder shopping list
- 1 1/2 tsp salt shopping list
- 1 tsp cayenne shopping list
How to make it
- Using small sharp knife, cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seed; do not tear stems. Rinse out chilies. Drain on towels.
- Mix next 9 ingredients. Season filling with salt and pepper.
- Spoon about 1 tsp of filling in each chili. It should still be able to close. Arrange on baking sheet and refrigerate.
- Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees.
- Blend remaining ingredients in large bowl. Dredge each chili in mixture coating completely.
- Add to skillet ( in batches, you don't want to overcrowd) and fry until golden brown, turning once, about 5 minutes.
- Drain on paper towels and serve.
People Who Like This Dish 3
- cheryilyn Salem, OR
- thanhartman Chaingmai, TH
- mibelle Aloha, OR
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