1Combine flour, baking powder, 1 teaspoon of the orange zest and pepper.
Thoroughly beat egg, and blend in 1 ½ cup Blue Moon Belgian White.
Sprinkle flour mixt over beer mixture and beat just until flour is moistened (there will still be small lumps) Do not over-mix.
1Wash and pat dry shrimp. Dip shrimp into batter.
Fry a few shrimp at a time in hot (375 degree) oil for 3 – 4 minutes or until golden. Drain.
1Whisk together remaining teaspoon of orange zest, remaining ¼ cup of Blue Moon Belgian White, yogurt, catsup, mustard, orange juice and horseradish.
Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.