Aarti's Friday Shrimp - WOW!

Aarti's Friday Shrimp

So we're watching Next Food Network Star Sunday night and my favorite contestant, the one I've been rooting for since Episode 1 of this season - Aarti Sequeria - throws down some amazing looking garlic-stuffed turmeric-rubbed shrimp. The Iron Chef judges give glowing reviews with Chef Michael Symon saying something like "it's the best food he's had in the 3 seasons he's been participating". Wow. My husband and I turn to each other  and immediately decide this shrimp will be on the menu this week.

I know I previously wrote that the Lemongrass, Chile and Coconut Milk Shrimp (see my posting from July 31, 2010) was the best shrimp I'd ever had but Aarti's shrimp has moved to the top of my list as the best shrimp I've ever had. Hands down. No contest. Big on garlic and beautifully enveloped in a golden turmeric glow, this succulent shrimp is going to be a regular at our house.


I followed Aarti's recipe for the shrimp almost exactly, except for the fennel which I forgot to buy. Here's what I did:

Serves 2-3 as entree, or 7 as appetizer

Oven 375 degrees F

Ingredients:

1 teaspoon ground turmeric

1 teaspoon kosher salt

1/2 teaspoon ground coriander

14 large Mexican shrimp, peeled and deveined

2 1/2 teaspoons extra virgin olive oil, divided

10 large cloves garlic, minced

2 Tablespoons fresh cilantro, minced

In large bowl mix turmeric, salt and coriander. Cut slit down back of shrimp without cutting all the way through. Add shrimp to mixture and toss to coat. Add 1 teaspoon olive oil and toss again. Set aside.

In another bowl mix garlic, cilantro and remaining 1 1/2 teaspoons olive oil. Stuff each shrimp with garlic cilantro mixture. Place stuffed shrimp, evenly spaced apart, on parchment paper lined baking sheet and bake for 10-15 minutes until cooked through.

Aarti's Friday Shrimp with Multi-grain Rice