Falcons Logo
The Maltose Falcons are:
1989, 1994, 1996, 1999, 2004, 2007
CALIFORNIA HOMEBREW CLUB OF THE YEAR!

(Presented by Anchor Brewing)
2009 Mayfaire Results!
Join The Falcons Today!
Search Site


Join the
Falcons' Yahoo Group

Our Group Page

Brewing and Tasting Monthly
HWBC
22836 Ventura Blvd.
Woodland Hills, CA


Like What You See? Ready To Brew Your Own Beer?
Join The Falcons Today!

Stop by the next Club Meeting or Shop Brew to taste some great beer. New Beer Testers Always Welcome!
Home » Food » Dinner » Shrimp and Mango Limon - Mexican Stirfry Style
Shrimp and Mango Limon - Mexican Stirfry Style
By Drew Beechum

Filling in as the emergency, temporary Burgermeister this is one of the dinner dishes that Drew whipped up for the Mayfaire. Since he's always making stir-fries, why not do it with a Mexican twist to fit the theme of the Mayfaire dinner? Drew did a triple size batch of this in his big wok and turkey fryer burner at the very last minute. As with all stir-fries, the key is getting things prepped before you start the cooking process, no time to chop the onions, ok?

Ingredients
Yield: A lot of servings
2 shotsTequila
3Lemons, juiced
5 ozMango Gelatin (Goya is the brand I use - stuff looks like a mango flavored jello brick), cubed
2 headsRoasted Garlic (trim the tops, drizzle with olive oil, wrap in foil and roast at 350 for an hour, squeeze)
2 mediumRed Onion, frenched (sliced into thin wedges)
1 tspCumin
1 tspChile Powder
2 lbsShrimp, peeled
2Mangos, diced
1.5 cupsFava Beans, blanched and peeled of their inner coats (optional)
4Green Onions, roughly chopped
1/3 bunchCilantro, roughly chopped
Salt and pepper to tase
Lime wedges, if desired

Method

In a saucepan (or in Drew's case, a metal bowl over the turkey burner), combine the tequlia, lemon juice and mango gelatin cubes and place over low heat. Whisk frequently until the gelatin completely dissolves. Set aside to cool.

Add several tablespoons of vegetable oil to a hot pan (at the fest Drew used a big wok), add the garlic and onions. Stir briskly to cover with oil and then add the spices.

Once the aroma of the cumin and chile powder bloom, toss in the shrimp. Work them quickly in the pan.

When the shrimp start turning pink, add the mangos and fava beans (if using) and keep tossing.

Just before the shrimp are cooked (and it happens quickly! Don't over cook!), add the green onions and then the Lemon/Mango sauce.


Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.