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Fried Cornmeal Shrimp with Butternut Squash Risotto Recipe

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Fried Cornmeal Shrimp with Butternut Squash Risotto
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Ingredients
14
Count
Nutrition
817
Calories
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Ingredients:

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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 816.96 Kcal (3420 kJ)
Calories from fat 296.44 Kcal
% Daily Value*
Total Fat 32.94g 51%
Cholesterol 64.63mg 22%
Sodium 1920.21mg 80%
Potassium 762.59mg 16%
Total Carbs 106.33g 35%
Sugars 5.12g 20%
Dietary Fiber 6.94g 28%
Protein 20.21g 40%
Vitamin C 35.9mg 60%
Vitamin A 1.5mg 50%
Iron 3.3mg 18%
Calcium 210.4mg 21%
Amount Per 100 g
Calories 135.8 Kcal (569 kJ)
Calories from fat 49.28 Kcal
% Daily Value*
Total Fat 5.48g 51%
Cholesterol 10.74mg 22%
Sodium 319.2mg 80%
Potassium 126.77mg 16%
Total Carbs 17.68g 35%
Sugars 0.85g 20%
Dietary Fiber 1.15g 28%
Protein 3.36g 40%
Vitamin C 6mg 60%
Vitamin A 0.3mg 50%
Iron 0.5mg 18%
Calcium 35mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.3
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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