Fried Cornmeal Shrimp with Butternut Squash Risotto

Name: Fried Cornmeal Shrimp with Butternut Squash Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters arborio rice or medium-grain white rice; 1 teaspoons freshly ground black pepper; 794 grams butternut squash; 237 milliliters cornmeal; 118 milliliters dry white wine; 4 teaspoons finely chopped fresh thyme, divided; 3 larges garlic cloves, peeled, smashed, plus 2 large garlic cloves, chopped; 1 liters low-salt chicken broth; 4 Tbsps extra-virgin olive oil, divided; 355 milliliters chopped onion; 118 milliliters freshly grated Parmesan cheese; 1 teaspoons salt; 567 grams 24 uncooked large shrimp (about , peeled, deveined; 6 servings Vegetable oil (for frying)

The recipe Fried Cornmeal Shrimp with Butternut Squash Risotto is ready in approximately 45 minutes and is definitely a great gluten free option for lovers of Mediterranean food. One portion of this dish contains approximately 34g of protein, 16g of fat, and a total of 620 calories. For $4.04 per serving, you get a main course that serves 6. 1 person found this recipe to be yummy and satisfying. A mixture of arborio rice, onion, low-salt chicken broth, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the cornmeal you could follow this main course with the Cornmeal Pie as a dessert.

Instructions

Preheat oven to 400°F. Pierce squash several times.

Ingredients you will need

Squash

Equipment you will use

Oven

Place on baking sheet; roast until tender, about 1 hour. Cool.

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Baking Sheet

Cut squash in half; discard seeds. Scoop flesh into processor. Puree until smooth. Measure 1 1/2 cups puree (reserve remaining puree for another use). DO AHEAD: Can be made 1 day ahead. Cover; chill.

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Squash

Seeds

Place shrimp, 1 1/2 tablespoons olive oil, and 3 smashed garlic cloves in large resealable plastic bag; turn to coat. Chill 2 to 3 hours, turning bag occasionally.

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Whole Garlic Cloves

Olive Oil

Shrimp

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Ziploc Bags

Stir cornmeal, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.

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Cornmeal

Pepper

Salt

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Bowl

Add shrimp; toss. Arrange in single layer on large plate.

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Shrimp

Preheat oven to 200°F. Bring broth to simmer in heavy small saucepan; reduce heat to low and keep hot.

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Broth

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Sauce Pan

Oven

Heat remaining 2 tablespoons olive oil in heavy large saucepan over medium-high heat.

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Olive Oil

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Sauce Pan

Add onion and cook until beginning to brown, stirring often, about 5 minutes.

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Onion

Add chopped garlic and 2 teaspoons thyme; stir 1 minute.

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Garlic

Thyme

Add rice and stir 1 minute.

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Rice

Add wine; stir until almost absorbed, about 2 minutes. Reduce heat to medium.

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Wine

Add 1 cup hot broth and cook until almost all liquid is absorbed, stirring often. Continue adding hot broth 1 cup at a time and stirring frequently until rice is almost tender, about 15 minutes.

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Broth

Rice

Meanwhile, add enough vegetable oil to heavy large skillet to reach depth of 1/4 inch.

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Vegetable Oil

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Frying Pan

Heat oil over high heat. Working in 2 batches, fry shrimp until golden brown and cooked through, about 1 1/2 minutes per side.

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Shrimp

Cooking Oil

Transfer to paper-towel-lined baking sheet and place in oven to keep warm.

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Baking Sheet

Oven

Rewarm reserved 1 1/2 cups squash puree in microwave.

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Squash

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Microwave

Add warm puree to risotto and stir until rice is tender but still firm, about 2 minutes. Stir in Parmesan cheese and remaining 2 teaspoons thyme. Season with salt and pepper.

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Parmesan

Salt And Pepper

Thyme

Rice

Divide risotto among bowls. Top with shrimp and serve.

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Shrimp

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Bowl

Equipment

Ingredients

Servings:

355milliliters

arborio rice or medium-grain white rice 1teaspoons

freshly ground black pepper 794grams

butternut squash 237milliliters

cornmeal 118milliliters

dry white wine 4teaspoons

finely chopped fresh thyme, divided 3larges

garlic cloves, peeled, smashed, plus 2 large garlic cloves, chopped 1liters

low-salt chicken broth 4Tbsps

extra-virgin olive oil, divided 355milliliters

chopped onion 118milliliters

freshly grated Parmesan cheese 1teaspoons

salt 567grams

24 uncooked large shrimp (about , peeled, deveined 6servings

Vegetable oil (for frying)

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris with a 5 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.