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Fried Cornmeal Shrimp with Butternut Squash Risotto

Fried Cornmeal Shrimp with Butternut Squash Risotto

1 1 1 1 1
9
Recipe by
Epicurious Epicurious

Ingredients

  • 2 lbs butternut squash
  • 24 larg shrimp uncook (about 1 1/4 pounds, peeled, deveined)
  • 31/2 tbsps extra-virgin olive oil (divided)
  • 3 large garlic cloves (peeled, smashed, plus 2 large garlic cloves, chopped)
  • 1 cup cornmeal
  • 1/2 tsp salt
  • 1/2 tsp black ground pepper (freshly)
  • 5 cups low salt chicken broth
  • 11/2 cups chopped onion
  • 4 tsps chopped fresh thyme (finely, divided)
  • 11/2 cups arborio rice (or medium-grain white rice)
  • 1/2 cup dry white wine
  • vegetable oil (for frying)
  • 1/2 cup grated parmesan cheese (freshly)
Servings
6 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 520 Calories from Fat 150
% Daily Value *
Total Fat 17g 26%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 280mg 12%
Potassium 910mg 26%
Total Carbohydrate 80g 27%
Dietary Fiber 7g 28%
Sugars 5g
Protein 14g
Vitamin A 320%
Vitamin C 60%
Calcium 15%
Iron 25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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