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Fried Cornmeal Shrimp with Butternut Squash Risotto

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Fried Cornmeal Shrimp with Butternut Squash Risotto

Fried Cornmeal Shrimp with Butternut Squash Risotto

amanda

Equipment

  • - Stand Mixer (for combining ingredients like butternut squash, shrimp, and cornmeal)

  • - Slow Cooker (Crock Pot) (for cooking butternut squash into a creamy puree without direct heat)

  • - Chef's Knife & Paring Knife (for peeling and dicing ingredients such as shrimp, butternut squash, and cornmeal)

  • - Potato Masher or Hand Mixer (optional for mashing cooked butternut squash into a smooth puree)

  • - Non-stick Skillet (for frying shrimp in cornmeal coating without sticking)

  • - Mortar & Pestle or Food Processor (optional, for grinding spices or making paste from herbs and garlic)

  • - Rice Cooker (essential if using Arborio rice as a base for risotto; optional otherwise)

  • - Measuring Cups & Spoons (necessary for accurately measuring ingredients)

  • - Rubber Spatula (helps in stirring risotto to ensure creamy consistency)

  • - Oven (utilized for baking or roasting complementary ingredients)

  • - Blender (useful for making butternut squash puree quickly and efficiently)

Ingredients

  • 1 1 3/4- to 2-pound butternut squash

  • 24 uncooked large shrimp (about 1 1/4 pounds), peeled, deveined

  • 3 1/2 tablespoons extra-virgin olive oil, divided

  • 3 large garlic cloves, peeled, smashed, plus 2 large garlic cloves, chopped

  • 1 cup cornmeal

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 5 cups low-salt chicken broth

  • 1 1/2 cups chopped onion

  • 4 teaspoons finely chopped fresh thyme, divided

  • 1 1/2 cups arborio rice or medium-grain white rice

  • 1/2 cup dry white wine

  • Vegetable oil (for frying)

  • 1/2 cup freshly grated Parmesan cheese

Instructions

1

Instruction 1

Preheat oven to 400°F. Pierce squash several times. Place on baking sheet; roast until tender, about 1 hour. Cool. 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.
2

Instruction 2

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.
3

Instruction 3

Stir cornmeal, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add shrimp; toss. Arrange in single layer on large plate.
4

Instruction 4

Preheat oven to 200°F. Bring broth to simmer in heavy small saucepan; reduce heat to low and keep hot. Heat remaining 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add onion and cook until beginning to brown, stirring often, about 5 minutes. Add chopped garlic and 2 teaspoons thyme; stir 1 minute. Add rice and stir 1 minute. Add wine; stir until almost absorbed, about 2 minutes. Reduce heat to medium. 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.
5

Instruction 5

Meanwhile, add enough vegetable oil to heavy large skillet to reach depth of 1/4 inch. Heat oil over high heat. Working in 2 batches, fry shrimp until golden brown and cooked through, about 1 1/2 minutes per side. Transfer to paper-towel-lined baking sheet and place in oven to keep warm.
6

Instruction 6

Rewarm reserved 1 1/2 cups squash puree in 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.
7

Instruction 7

Divide risotto among bowls. Top with shrimp and serve.
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