Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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      tablespoons   minced green onions
   2      tablespoons   vegetable oil
   1 1/2  tablespoons   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

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