Pairing Challenge

Beer Versus Wine – The Perfect Shrimp and Grits Pairing

Congratulations to last months Beer Versus Wine Challenge winner –The Wandering Sheppard!  Part of the honor includes coming up with the next month’s challenge.  Below is The Wandering Sheppard’s post and challenge food.  Like last month, participants have until next Tuesday, April 1 (no joke) to turn in their suggestion before we take it to a vote.  For more on the rules, click here.

I’m a married man. So as I signed my devotion to my wife on our marriage license, I also signed all decision making abilities. While winning last month’s Beer Versus Wine Food Pairing was a great honor, it also came with having to decide the next food to pair.

To assist me, I opened the food suggestion on my blog, The Wandering Sheppard. While the suggestions did not pile high, I did receive some great suggestion. Thanks to Kathleen for her suggestion on the regional cuisine, Shrimp and Grits, a favorite of mine. Nothing tells low country cuisine than the estuarial crustacean, Shrimp, and the southern staple, Grits.

If you are not familiar with Shrimp and Grits, grits are corn grounded down to size of a large grain of sand. For those familiar with Italian cuisine, it is very similar to polenta. And while traditional Shrimp and Grits can be Grits with Shrimp on top, you may find many variations at different restaurants.

Shrimp and Grits (The Brine and Bottle, Nag's Head)

Shrimp and Grits (The Brine and Bottle, Nag’s Head)

Shrimp And Grits (Social Wine Bar, Charleston)

Shrimp And Grits (Social Wine Bar, Charleston)

Brian's Shrimp and Grits (Tupelo Honey Cafe, Asheville)

Brian’s Shrimp and Grits (Tupelo Honey Cafe, Asheville)

Shrimp And Grits (Oro, Raleigh)

Shrimp And Grits (Oro, Raleigh)

In order to remember what would go well with Shrimp & Grits, I decided to go do some fieldwork. Coincidentally, I found a Shrimp and Grits entree at Harvest 18. Harvest 18 is a new farm-to-fork restaurant that opened in South Durham that shares the same genius, Jason Smith, from 18 Seaboard and Cantina 18 in Raleigh. The dish here used a blue cornmeal grit, local Pamlico shrimp, Heritage Farms bacon jam, and wood-grilled spring onion (you can see the stacks of wood outside).

Each month The Wandering Gourmand hosts a new Beer Versus Wine Challenge.  Some even include prizes!  Find out when each challenge begins by signing up for our newsletter!

Now comes the hard part, what does one pair with this dish?  What is your perfect pairing for shrimp and grits?