Fried Cornmeal Shrimp With Butternut Squash Risotto

• 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

1. Preheat oven to 400u0b0F. 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).
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 200u0b0F. 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.

butternut squash, shrimp, extravirgin olive oil, garlic, cornmeal, salt, freshly ground black pepper, lowsalt, onion, fresh thyme, arborio rice, white wine, vegetable oil, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/fried-cornmeal-shrimp-with-butternut-squash-risotto-240105 (may not work)