Have you guys been watching “The Next Food Network Star” this season??
If you have, then you may remember watching Aarti Seqeria knock the socks off of the judges when she served them her “Friday Shrimp” as a part of the Iron Chef competition!
I wanted to make this recipe since last week (when I originally saw the show) but moved it straight up to the top of my “Recipes To Try” list in celebration of Aarti’s victory last night (she is officially the NFNS!
I’ve got to confess.
I don’t only watch the NFNS, I study it.
Every word the judges say. Every decision the contestants make. I try to take it all. It’s like a ‘101’ college course about “What it Takes to Cook on Camera” so I try an absorb as much information as I can.
I wanted Aarti to win from the very first day I saw the show. I had been watching her fun and delicious cooking variety show online for some time, so when I saw her on the show I was really pulling for her!
She has such an original point of view… infusing Indian flavors into American dishes and is just so darn comfortable (and charming) in front of the camera. It almost doesn’t matter what she is saying – the way she talks makes me want to listen!
I don’t use Indian flavors very often but Aarti makes me want to make Indian food (or at the very least experiment with Indian flavors).
So here’s to Aarti and her new cooking show (I have a feeling she’s gonna have lots of success!).
This dish was right up my alley. It’s simple, nutritious, and super flavorful. The flavors just pop off the plate!
This technique will definitely be a keeper around here and for those of you who may also be new to Indian flavors this is a great dish to start with.
Do you guys cook with lots of Indian flavors? Do you have any favorite Indian dishes? AND most importantly…. were you tuning in to the NFNS and who were you pulling for??
Aarti's Turmeric-Rubbed "Friday Shrimp" (Stuffed w/ Garlic and Cilantro!)
Yield: 2 servings
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
12 Large Mexican shrimp, peeled and deveined
1 tsp ground turmeric
1 tsp kosher salt
½ tsp ground coriander
1 tbsp + 1 tsp olive oil
10 large garlic cloves, chopped up
1/3-cup fresh minced cilantro
1 fennel bulb, thinly sliced
Juice of 2 limes
Kosher salt and pepper to taste
Pre heat the oven to 375 degrees F. Spray a baking sheet with non-stick cooking spray.
In a small bowl combine turmeric, salt, ground coriander, and 1 tbsp of olive oil. Toss the shrimp with the spice mixture until they are all evenly coated.
Mix the garlic with half of the cilantro with 1tsp of olive oil. Slice a deep slit in the back of each shrimp from the head down to the tail being careful not to slice through to the other side. Stuff each shrimp with the garlic mixture and lay on the baking sheet. Roast in the oven for 10 minutes or until the shrimp have cooked through.
While the shrimp is cooking, toss the fennel with the rest of the cilantro and the limejuice. Season with salt and pepper to taste.
Remove shrimp from the oven and place a mound of fennel in the middle of the plate surrounded by three big delicious shrimp. Enjoy!
Calories: 340; Total Fat: 2.4g; Saturated Fat: 1.2g; Cholesterol: 232mg; Carbohydrate: 21.5g; Dietary Fiber: 4.2g; Sugars: 1.1g; Protein: 36.5g