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Fried Cornmeal Shrimp with Butternut Squash Risotto


Fried Cornmeal Shrimp with Butternut Squash Risotto Recipe

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
  • cup  
  • 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:
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