Bev Weidner holds onto summer and beats the back-to-school blues with her take on a classic dish that doesn't bread, doesn't fry and doesn't make a big mess.
Baked upside-down and inspired by shrimp scampi, this new twist on classic garlic bread features aromatic herb-garlic butter with red pepper flakes, fresh shrimp and toasted sesame seeds.
This succulent shrimp and rice dish features a sweet and spicy sauce made with orange juice and hot sauce and can be topped with sriracha and cilantro for an extra kick.
Chef Anne Burrell walks her recruits through the process of making Spanish paella, adding chorizo, chicken, clams and shrimp and topping it with garlic aioli.
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