"Friday Shrimp" (Turmeric-Rubbed Shrimp Stuffed with Garlic and Cilantro)

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Our family love this this! It's easy to make.

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I couldn't wait to try this recipe, but was sorely disappointed. I found it to be too salty and garlicky, and I love garlic! If I made it again, I'd cut way back on both. The other flavors worked, though.

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Every time I make this everyone raves. I use smaller shrimp and marinaide them before roasting. I live in a small town so I had to used cabbage instead of fennel we love the new slaw. You do have to make the slaw early so the cabbage can wilt.

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We loved these, with a few tweaks. I used a trick I use for garlic bread: gently pan toast the garlic cloves over medium heat for about 10-15 minutes in the peels first. The peels will char. Keep flipping them after each side chars. Allow to cool for about 15 minutes, then peel and chop. If you're afraid of yellow fingers, use food prep gloves (nitrile or vinyl-I avoid latex since I'm allergic to it to handle the turmeric/shrimp. We used a little less turmeric, as well. I would think you could also substitute your favorite curry powder, as well.

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It took a few stores before I found the giant shrimp and it was worth every penny and the effort. I would probably saute the garlic a little next time, it was a little over powering, but the final result was delicious. Served it with some steamed Jasmine rice and naan. A great dish to serve to company

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I did not expect to like this at all because about the only ingredient I really liked was the shrimp. This was truly wonderful and an explosion of flavor, but even more important was how easy this recipe really is to make. I intend to make it on a grander scale for an open house. Loved it!

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I really liked this recipe. However, like some of the other posts mention you need to cook the garlic prior to stuffing the shrimp. We did this and it turned out great. We used smaller shrimp so we also cut back on the amount of garlic that we used. The recipe is definitely one that I would make again.

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I also wanted to rush to make this after the Iron Chef episode and judge's comments. I read the reviews here and was concerned about the undercooked garlic. So, I sauteed the garlic (and about a 2" piece of minced ginger in some canola oil over medium-low for about 15 minutes until it softened. I then cooled it before adding the cilantro. Followed the recipe otherwise, and served as a main meal with some brown rice cooked with cardamom pods, cloves and saffron. It was very very flavorful and a really healthy meal. The fennel salad was very refreshing as well. I will definitely make again.

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One word Aarti: Incredible!!! My husband and I just finished having dinner and the shrimp was an explosion of flavor in every bite. We both thank Aarti for introducing her to her flavors. Pulled for her the entire show and soooo very glad she came out on top.

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After watching the judges reactions on NFNS...we couldn't wait to try this recipe! I bought some gorgeous jumbo Key West Pinks (shrimp especially for this recipe. My only regret...I used the whole pound and a half, trusting this recipe would be a good one. We thought it was absolutely aweful! In fact, pretty much inedible. Very sad I wasted such beautiful shrimp! The tumeric was overpowering, and we are still scrubbing yellow finger nails 24 hours later. The garlic doesn't cook down enough before the shrimp are overcooked. If you want to try this recipe, please try just a few shrimp first! No disrespect to Aarti...I truly hope she does great on the network.