FRIED CORNMEAL SHRIMP WITH BUTTERNUT SQUASH RISOTTO
Provided by Jean Anderson
Categories Rice Parmesan Cornmeal Shrimp Butternut Squash White Wine Fall Bon Appétit
Yield Makes 6 first-course servings or 4 main-course servings
Number Of Ingredients 14
Steps:
- 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.
- 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.
- Stir cornmeal, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add shrimp; toss. Arrange in single layer on large plate.
- 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.
- 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.
- 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.
- Divide risotto among bowls. Top with shrimp and serve.
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Bashkim Likmeta
[email protected]I would definitely recommend this recipe to anyone who loves shrimp and risotto.
ANTONIO BAZIL
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion.
Engineer Junaid
[email protected]I love that this recipe uses butternut squash. It's a healthy and delicious way to add some extra flavor to the dish.
Malik Shahzain
[email protected]This is a great recipe for a special occasion. It's sure to impress your guests.
Sabitra Magar
[email protected]I'm not a very experienced cook, but I was able to make this dish without any problems. The instructions were easy to follow.
Innocent Chidera
[email protected]I made this dish for my boyfriend and he loved it. He said it was the best shrimp he's ever had.
Shahidali Chang
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The results are stunning.
Betty Pat
[email protected]I'm not usually a fan of shrimp, but I loved this dish. The cornmeal coating made the shrimp so crispy and flavorful.
MiguelAngel Angelito
[email protected]The combination of flavors in this dish is amazing. The shrimp and the butternut squash complement each other perfectly.
Sudheer G
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfect.
Savannah M
[email protected]I made this for a dinner party and it was a huge success. Everyone raved about the shrimp and the risotto.
ALI PEER ZADA ALI PEER ZADA
[email protected]The fried cornmeal shrimp were a hit! My family loved them.
Rosan Magar
[email protected]This dish was absolutely delicious! The shrimp were perfectly crispy and the butternut squash risotto was creamy and flavorful. I will definitely be making this again.