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Fried Cornmeal Shrimp With Butternut Squash Risotto

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

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

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