Anonymous Tue May 23 19:23:44 2006

36 large jalapeno chilies -- roasted and peeled

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

2 teaspoons mayonnaise

2 teaspoons prepared chili sauce

2 teaspoons minced capers

2 teaspoons minced green onions

2 teaspoons minced fresh parsley

1/2 teaspoon Dijon mustard

1/2 teaspoon horseradish

1/4 teaspoon paprika , salt, freshly ground pepper

1/4 teaspoon peanut oil

1-3/4 cups all purpose flour

3/4 cup beer -- room temp

2 eggs -- room temp

3 tablespoon minced green onions

2 tablespoon vegetable oil

1-1/2 tablespoon catsup

2 teaspoons Worcestershire sauce

1-1/2 teaspoons fresh lemon juice

1-1/2 teaspoons baking powder

1-1/2 teaspoons salt

1 teaspoon 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 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 36