Fried Cornmeal Shrimp with Butternut Squash Risotto

Fried Cornmeal Shrimp with Butternut Squash Risotto
Photo by Lisa Hubbard

Ingredients

  • 1 cup cornmeal
  • ½ cup freshly grated Parmesan cheese
  • ½ teaspoon freshly ground black pepper
  • 5 cups low-salt chicken broth
  • ½ cup dry white wine
  • 3 ½ tablespoons extra-virgin olive oil
  • 1 ½ cups onion
  • + 7 more ingredients
    • 3 large garlic cloves
    • 1 1 3/4- to 2-pound butternut squash
    • 24 uncooked large shrimp (about 1 1/4 pounds), peeled, deveined
    • Vegetable oil
    • ½ teaspoon salt
    • 4 teaspoons fresh thyme
    • 1 ½ cups arborio rice or medium-grain white rice

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 ahe...

View full recipe at Epicurious

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