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Name: Cardwell's Shrimp and Grits
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American-South
Ingredients: 2 pounds shrimp peel and devein, keep shells; 2 tablespoons Olive oil; 1 large onion minced; 2 stalks Celery minced; 4 large Garlic cloves minced; 4 sprigs Fresh Thyme; 4 sprigs Fresh tarragon; 2 tablespoons Tomato paste; 2 Bay leaves; 1 cup Dry white wine; 2 quarts Water; 1 teaspoon old bay seasoning; 6 tablespoons Sweet butter soft; 3 tablespoons All purpose flour; 8 ounces missouri country ham fine dice; 2 tablespoons Extra virgin olive oil; Shrimp; Kosher Salt to taste; Black pepper to taste; Salsa; 1 1/2 cups Grits heirloom; 6 cups water cold; 1 tablespoon sea salt; Ground white pepper to taste; 1 cup aged white cheddar cheese shredded; 4 tablespoons Sweet butter; 1 cup Green onions thinly sliced

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INGREDIENTS

Shrimp Stock
2 pounds shrimp ; peel and devein, keep shells
2 tablespoons Olive oil
1 large onion ; minced
2 stalks Celery ; minced
4 large Garlic cloves ; minced
4 sprigs Fresh Thyme
4 sprigs Fresh tarragon
2 tablespoons Tomato paste
2 Bay leaves
1 cup Dry white wine
2 quarts Water
1 teaspoon old bay seasoning
6 tablespoons Sweet butter ; soft
3 tablespoons All purpose flour
Shrimp and Ham
8 ounces missouri country ham ; fine dice
2 tablespoons Extra virgin olive oil
Shrimp
Kosher Salt ; to taste
Black pepper ; to taste
Salsa
Grits
1 1/2 cups Grits ; heirloom
6 cups water ; cold
1 tablespoon sea salt
Ground white pepper ; to taste
1 cup aged white cheddar cheese ; shredded
4 tablespoons Sweet butter
1 cup Green onions ; thinly sliced

Servings

INSTRUCTIONS

Heat olive oil in heavy sauce pan, add shrimp shells and cook, stirring until they turn pink. Add onion, celery, garlic, herbs and seasonings, and sauté together. Add wine then water, bring to boil, reduce to simmer for one hour. Strain shells and solids, reserve stock.

Place stock in sauce pan and reduce to approximately four cups. Add salt and pepper to taste. Combine butter and flour and knead into paste, then slowly whip into reduced stock a little at a time to thicken. Bring to a boil, reduce to simmer for 10 minutes. (strain) and reserve warm.

Heat olive oil in large sauté pan, add ham and cook, stirring until brown and crispy. remove with slotted spoon and reserve. Add shrimp and more oil (if needed), in a single layer and cook until pink on both sides. Shrimp should be a little under cooked, remove and reserve with ham. When all shrimp are cooked, combine ham and shrimp with warm reserved sauce, taste for seasoning, add hot salsa if desired.

In 4 quart sauce pot with lid, bring water and salt to a boil. slowly add grits, stirring until grits begin to thicken; cover. Turn heat on low and simmer, stirring occasionally until grits are tender and thick. Add cheese and butter, taste and season with salt and pepper

To serve, place portion of grits in bowl, place shrimp around grits, then ladle with sauce and top with green onions.

NOTES

reserve partially cooked shrimp, add to hot sauce to finish cooking then serve,

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Cardwell's Shrimp and Grits

Shrimp Stock
2 pounds shrimp peel and devein, keep shells
2 tablespoons Olive oil
1 large onion minced
2 stalks Celery minced
4 large Garlic cloves minced
4 sprigs Fresh Thyme
4 sprigs Fresh tarragon
2 tablespoons Tomato paste
2 Bay leaves
1 cup Dry white wine
2 quarts Water
1 teaspoon old bay seasoning
6 tablespoons Sweet butter soft
3 tablespoons All purpose flour
 Shrimp and Ham
8 ounces missouri country ham fine dice
2 tablespoons Extra virgin olive oil
 Shrimp
 Kosher Salt to taste
 Black pepper to taste
 Salsa
 Grits
1 1/2 cups Grits heirloom
6 cups water cold
1 tablespoon sea salt
 Ground white pepper to taste
1 cup aged white cheddar cheese shredded
4 tablespoons Sweet butter
1 cup Green onions thinly sliced

Heat olive oil in heavy sauce pan, add shrimp shells and cook, stirring until they turn pink.  Add onion, celery, garlic, herbs and seasonings, and sauté together. Add wine then water, bring to boil, reduce to simmer for one hour.  Strain shells and solids, reserve stock.

Place stock in sauce pan and reduce to  approximately four cups.  Add salt and pepper to taste.  Combine butter and flour and knead into paste, then slowly whip into reduced stock a little at a time to thicken.  Bring to a boil, reduce to simmer for 10 minutes.  (strain) and reserve warm.

Heat olive oil in large sauté pan, add ham and cook, stirring until brown and crispy.  remove with slotted spoon and reserve.  Add shrimp and more oil (if needed), in a single layer and cook until pink on both sides.  Shrimp should be a little under cooked, remove and reserve with ham.  When all shrimp are cooked, combine ham and shrimp with warm reserved sauce, taste for seasoning, add hot salsa if desired.

In 4 quart sauce pot with lid, bring water and salt to a boil.  slowly add grits, stirring until grits begin to thicken; cover.  Turn heat on low and simmer, stirring occasionally until grits are tender and thick.  Add cheese and butter, taste and season with salt and pepper

To serve, place portion of grits in bowl, place shrimp around grits, then ladle with sauce and top with green onions.

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Nutrition

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Serving Size: 1 Serving (706g)
Recipe Makes: 8 Servings

Calories: 437
Calories from Fat: 186 (43%)

Amt Per Serving		% DV

	Total Fat 20.7g	28 %
	Saturated Fat 10.7g	53 %
	Monounsaturated Fat 6.2g
	Polyunsanturated Fat 1.9g
Cholesterol 234.8mg		72 %
Sodium 1020.3mg		35 %
Potassium 399.8mg		11 %
Total Carbohydrate 30.9g		9 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 29.5g
Protein 29.6g		42 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 437

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