Fried Cornmeal Shrimp with Butternut Squash Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The cornmeal-crusted shrimp are a crunchy contrast to the creamy risotto. 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 |
Directions:
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. 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. 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. 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. 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. 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. Divide risotto among bowls. Top with shrimp and serve.
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