Often pairing wines with food is hard. One Sauvignon Blanc might pair well with shrimp, but not well with salmon. It takes time, development of a palate, and an interest in wine to be able to choose wines properly.
This week’s Texas Wine Recipe is Shrimp and Grits from Patton’s On Main in Marble Falls.
I was intrigued by the recipe, one because I’ve never had grits because it didn’t look appetizing, and two because shrimp and grits seems like Lousiana backwood cooking. Also, because I would never think to pair Shrimp and Grits with wine and was intrigued by the idea.
The suggested pairing was a Spicewood Vineyards Reserve Semillon, however, I could not find it in Central Market and when I checked online at Spicewood’s website they said they were sold out. Instead, I bought the Sauvignon Blanc.
After gathering the supplies and with an open mind, I began cooking. My first batch of grits weren’t a success because I didn’t read the canister before starting. In the directions, it read boil water then add grits. Whoops! I added the grits to the water before boiling, so I threw it out and started over.
I began the shrimp, when the grits were simmering. Since I had thick bacon, I added it to the pan before adding the shrimp because I wanted the bacon crispy. About 10 minutes later, the whole dish was put together.
I loved the grits, especially with the cheese. It just had this smooth texture and was oh so creamy and delicious. My boyfriend and I did not find that the Blanc paired well with the dish, however we didn’t think it paired poorly. It was just a little too sweet to go with the shrimp, but the Reserve Semillon, might have paired better.
Despite disparity with the wine, the dish was a success with my boyfriend. There were no injures or fires. And now that I know I can make grits, maybe I’ll try polenta.
Shrimp and Grits
Pattons on Main, Marble Falls, TX
By Executive Chef Patton Robertson
Paired with Spicewood Vineyards Reserve Semillion
20 shrimp P&D 16-20
3 cups sliced mushrooms
3 cloved of garlic (minced)
1/2 cup chopped bacon
1/2 cup chopped scallions
1/2 c white wine
1/4 c lemon
1/4 lb butter
3/4 c quick grits
1 c grated white cheddar
1 c parmesan
1 t paprika
1 t cayenne pepper
1) Cook grits with 1/4 lb butter
2) When grits are ready add paprika, cayenne, and cheed
3) Add Tabasco, salt and pepper to your likeing
4) Keep warm/ready to serve
1) Sautee shrimp with olive oil, salt and pepper
2) When shrimp are 1/2 cooked add garlic, bacon, and mushrooms
3) Deglaze pan with white wine and lemon juice
4) Reduce sauce in the pan by half and add scallions
5) check for seasoning
6) Place grits in bowl and lay 5 shrimp on top of grits, then spoon ouot garnish on top of shrimp
*Note this wine might be sold out. The vineyard also, has a Sauvignon Blanc that can be paired.