Fried Cornmeal Shrimp With Butternut Squash Risotto Recipes

FRIED CORNMEAL SHRIMP WITH BUTTERNUT SQUASH RISOTTO

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.

EASY CORNMEAL FRIED SHRIMP

Steps:

• Gather the ingredients.
• Peel the shrimp, leaving the tails on, and put them in a colander. Rinse the shrimp under cold running water, then pat dry with paper towels.
• Put about 3 inches of vegetable oil in a deep, heavy saucepan or deep fryer. Heat the oil to 360 F.
• To keep the fried shrimp warm as you fry subsequent batches, heat the oven to 200 F. Place a rack in a baking sheet and set aside. Have paper towels ready for draining the shrimp.
• In a medium bowl, whisk the milk with the egg until well blended.
• Put the shrimp in the milk and egg mixture and let stand for 3 to 4 minutes.
• Combine the flour, cornmeal, and baking powder in another bowl; blend well. Stir in salt and a dash of freshly ground black pepper.
• Dip the shrimp into the flour and cornmeal mixture to coat thoroughly. Shake off excess.
• Place coated shrimp in the hot oil and cook in small batches until golden brown, about 2 to 3 minutes.
• Drain on paper towels and then move to the rack on the baking sheet. Place the pan in the oven to keep them warm while you fry the remaining shrimp.
• Sprinkle the fried shrimp with salt and freshly ground black pepper, to taste.
• Serve and enjoy.