You may have heard news that Sissy’s Southern Kitchen might be closing soon. As sad and unjust as that may seem to those who’ve found respite in it’s elegant, low-country menu, charming southern style and just all around splendid atmosphere, there is another option for holding onto Sissy’s as its last light might flicker out. We offer you the recipe for Sissy’s Shrimp & Grits. And while posterity alone might inspire you to prepare this iconic dish, you need not rely on posterity alone to fuel your desire. Maybe you just want something delicious that fits all seasons and will bring absolute joy to any of those lucky enough to join you. We can help with that.
But you won’t want to stop at merely preparing the shrimp and grits for you and your loved ones. You’re going to need the right wines. Southern France offers a variety of great options, especially from the Languedoc region on the coast of the Mediterranean.
The first option is the Gérard Bertrand Cote des Roses Rosé (AOP Languedoc). Gérard Bertrand is a well-known winemaker in the Languedoc region and once you try this rosé, you’ll understand why. Fruity, bold, and floral, this rosé has enough oomph to hold itself up to the richness of the shrimp and grits while the brightness of the fruit flavors helps temper that very same thing. Located next to Provence, the rosés of Languedoc share similar qualities and exhibit the beautiful salmon pink hues for which these wines are known.
A second pairing option would be the Hugues Beaulieu (AOP Picpoul de Pinet). Picpoul de Pinet wines pair well with all seafood as they are grown in sight of oyster beds on the Mediterranean coast. The acidity along with notes of grapefruit and lime will match up beautifully here. So carry on and honor all that Sissy’s Southern Kitchen has done to elevate southern food in Dallas with a night of sumptuous food and wine.
Ask for these wines at your favorite local retailers.
Shrimp and Grits
Serves 4 to 6
Ingredients
For the grits
1½ cups stone- ground yellow grits
6 cups low-sodium chicken stock
½ teaspoon cayenne
4 tablespoons butter, unsalted
Salt and pepper
For the shrimp
2 to 3 tablespoons olive oil
1 tablespoon garlic, minced
3 tablespoons shallot, minced
1 cup yellow onion, diced small
½ cup celery, diced small
½ cup red bell pepper, diced small
1 tablespoon tomato paste
½ roasted red pepper, diced small
8 ounces tasso ham, diced
8 ounces andouille sausage, diced
2 teaspoons fresh thyme, chopped
2 cups chicken or shellfish stock
1½ tomato, diced
2 tablespoons butter, unsalted
3 tablespoons chives, minced
2 pounds (16 to 20) shrimp, peeled, deveined, tail-on
For the shrimp
Scallions, chopped, for garnish
Directions
For the grits
Combine grits, cayenne, butter, and chicken stock and bring to a boil in a heavy-bottom saucepan over medium-high heat. Decrease the heat and simmer, stirring frequently until desired texture is achieved, about 30 minutes. Season with salt and pepper to taste.
For the shrimp
Heat oil in a medium saucepan. Sauté garlic and shallots over medium heat until fragrant, about 5 minutes. Add onion, celery, and bell peppers and cook 10 minutes. Stir in tomato paste, stirring constantly for 1 to 2 minutes or until tomato paste begins to stick to the pan. Add all other ingredients except butter, chives, and shrimp. Simmer 15 to 20 minutes.
Stir in shrimp and simmer 3 to 5 minutes, until nearly cooked through. Remove from heat and stir in chives and butter. Sauce should be thick enough to coat the back of a spoon.
For the presentation
Spoon over stone-ground grits and garnish with chopped scallions.
