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Fried Cornmeal Shrimp With Butternut Squash Risotto

Nutrition per serving    (USDA % daily values)
CAL
720
FAT
58%
CHOL
32%
SOD
53%

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Ingredients for 4 servings

2 pound Butternut squash

24 x shrimp, peeled, deveined, uncooked

3 1/2 tbsp extra-virgin olive oil, divided

3 x garlic cloves, peeled, smashed, plus 2 large garlic cloves, chopped

1 cup cornmeal

1/2 tsp salt

1/2 tsp Freshly ground black pepper

5 cup low salt chicken broth

1 1/2 cup chopped onion

4 tsp finely chopped fresh thyme, divided

1 1/2 cup 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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