Chef Bill Cardwell
Cardwell’s at the Plaza
St. Louis Rams

Ingredients
2 lbs 21/25 count shrimp in shell, peeled and deveined, reserve shells, refrigerate shrimp for later use
2 Tbsp olive oil
1 large onion, minced
2 stalks celery, minced
4 large cloves garlic, minced
4 each sprigs fresh thyme
4 each sprigs fresh tarragon
2 Tbsp tomato paste
2 each bay leaf
1 cup white wine
2 quarts water
1 Tbsp Old Bay seasoning
6 Tbsp soft sweet butter
3 Tbsp flour
8 oz. Missouri Country Ham, fine dice
2 Tbsp olive oil
Reserved shrimp
Salt and pepper, as needed
Hot sauce
1 ½ cups Heirloom Grits
(available from Anson Mills Company)
6 cups cold water
1 Tbsp sea salt
White pepper
1 cup aged white cheddar cheese, shredded
4 Tbsp sweet butter
1 cup green onion, thinly sliced

Directions
Heat olive oil in heavy 4-quart saucepot, add reserved shells and cook stirring until they turn pink, add onion, celery, garlic, herbs and seasoning and sauté together for 2-3 minutes. Add wine and water bring to boil and simmer for one hour, strain shells and solids, reserve stock and discard solids.

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

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

In 4-quart saucepot with lid, bring water and salt to boil, slowly adds grits, stirring until grits begin to thicken, cover, turn heat on low an simmer stirring occasionally until grits are tender and thick, add cheese and better, taste and season with salt and pepper.

To Serve
Place portion of grits in bowl, ladle on top shrimp-ham with sauce, sprinkle with green onion.

For the Prawns
1 # Shrimp, peeled, tail removed and deveined
4 Bay Leaves
8 Whole Allspice Berries
1 Stalk of Celery
2 Cloves Garlic-Crushed
4 Shallots-sliced
1/2 tsp Coriander ground
1/2 tsp Red Pepper Flakes
1 Tbsp Salt
1 Tbsp Sugar
1/3 cup Orange Juice
1/3 cup Lime Juice
1/3 cup Lemon Juice
1/2 cup Red Vinegar

Place 4 cups of Water, Bay Leaf, Allspice, Celery, Garlic and Shallots in a non-reactive saucepan and place over high heat to Bring to the boil. Simmer for 5 minutes to infuse the flavor. Place the Shrimp in a non-reactive bowl and strain the liquid over the prawns and stir for 1 minute. This parcooks the shrimp and is not intended to finish the cooking process. Let stand for 5 minutes then strain off the liquid. While the prawns are cooling make the pickling liquid. Combine the Salt, Citrus juice, vinegar and sugar. Mix with the prawns and place in a Zip lock baggie and refrigerate for 24 hours. If you want to hold the prawns for more time, drain off the liquid after the first 24 hours.

Chimichurri Sauce
1 cup (packed) Fresh Italian Parsley Leaves
1/4 cup (packed) Fresh Cilantro Leaves
2/3 cup Extra Virgin Olive Oil
1/3 cup Red Wine Vinegar
1 Lemon, Zest and Juice
2 Garlic Cloves, peeled
3/4 tsp Dried Crushed Red Pepper
1/2 tsp Ground Cumin
1/2 tsp Salt
1/2 tsp Ground Black Pepper

Puree all ingredients in a food processor and taste for seasoning. Allow to sit for 15 minutes.

To Assemble Plate
Place rice bean salad on a plate and arrange 4-5 prawns on top.
Drizzle Chimichurri sauce all around and enjoy!!