Delicious Alligator Soup
|Alligator tail meat||1⁄2 Pound|
|Chicken stock||1 Cup (16 tbs)|
|All purpose flour||1 Ounce|
|White wine||3 Ounce|
|Garlic||1 Clove (5 gm), minced|
|Shallot||1 , minced|
|Sea salt||1 Teaspoon|
|Black pepper||1 Teaspoon|
|Milk/Cream||1 Cup (16 tbs)|
|Alligator tail meat||1⁄2 Pound, cut into strips|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Sea salt||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Creole seasoning||1 Teaspoon|
|Egg||1 , beaten|
|Hot sauce||1 Teaspoon|
|Old bay seasoning||1 Teaspoon|
|Oil||1 Cup (16 tbs) (1 ' Inch Deep In Pan)|
Simmer alligator meat in chicken stock, covered, until the meat is cooked through, about 30 minutes. Remove meat and set aside. Strain and reserve the broth.
Add flour and butter to pot to make a light roux, add stock, shallots, garlic, milk and white wine. Stir. If soup is too thick add more milk and chicken stock until desired consistency. Simmer. While soup is simmering, shred alligator meat into small pieces. Add 3/4 of the meat to blender with the soup base you have been simmering.
Add nutmeg, salt and pepper to blender as well and blend on high until smooth, about 30 seconds. Return blended soup to pan, add remaining 1/4 of the meat and simmer on low for 20-25 minutes.
Cut alligator meat into 1/2" strips 2" long. Add to beaten egg along with Old Bay and hot sauce. Set aside. To a bowl add flour, creole seasoning, salt, pepper, garlic powder and mix well. Make sure your alligator meat is coated well in the egg mix.
Take the alligator from the egg and roll them around in the flour mix, be sure to coat them completely. Heat oil to med/high (about 350F) and fry alligator til golden brown. Serve with cocktail sauce and soup.
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