I’m a sucker for a good Southern classic. Give me a cast iron skillet, fresh Gulf shrimp, stone-ground grits, and a kitchen full of local ingredients, and I’m one happy gal. But one question I get all the time is, “Why do chefs keep changing traditional Southern dishes?” The truth is, we’re not changing them. We’re celebrating them.
Southern cuisine has always been about making the most of what was available. It’s a beautiful blend of Native American, European, and African influences that created some of the most recognizable dishes in North America. Those recipes weren’t born from fancy kitchens—they were born in your mawmaw’s, great grandma’s, and peepaw’s kitchens.
Take shrimp and grits, for example. It started as a simple breakfast for fisherman, and now you’ll find it on white tablecloths with rich sauces, artisanal cheeses, cured bacon, and beautifully plated fresh shrimp. Is it different? Sure. But at it’s core, it’s still shrimp and grits. The soul of the dish never left, it just got dressed up for supper.
That’s what elevated Southern cooking is all about; it’s taking the recipes that raised us and showcasing just how incredible they can be. Better ingredients, refined techniques, and a little creativity don’t erase tradition—they give our traditions a little added sparkle.
I wanted to create a shrimp and grits dish that stayed true to its Southern roots while bringing something completely new to the table. My take features jumbo shrimp stuffed with homemade pimento cheese and sweet lump crab, finished with a white cornmeal brown butter crumble, served over creamy stone-ground grits, and finished with a red bell pepper velouté. It’s packed with familiar Southern flavors, just presented in a way that’s unique and elevated.
Pimento Cheese
Ingredients
- 4 oz sharp Vermont cheddar, freshly shredded
- 4 oz smoked gouda, freshly shredded
- 3 oz whipped cream cheese
- ½ cup Duke’s mayonnaise
- 2 tbsp diced pimentos, drained and finely chopped
- 1 tsp pimento juice (optional, for brightness)
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1/8 tsp cayenne pepper (optional)
- ¼ tsp kosher salt (adjust to taste)
- ¼ tsp cracked black pepper
- 1 Tbsp finely sliced green onion or chives (optional)
Directions
- Whip the cream cheese and Duke’s mayonnaise together until smooth and airy.
- Fold in the smoked gouda, Vermont cheddar, pimentos, and seasonings.
- Refrigerate 30-60 minutes before stuffing so the mixture firms up.
Stuffed Jumbo Shrimp
Ingredients
- 12 U-15 jumbo Gulf shrimp, deveined (shell and tail on)
- 1 tsp kosher salt
- ½ tsp cracked black pepper
- ½ tsp smoked paprika
- ½ tsp garlic powder
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp melted butter
Filling
- ¾ cup smoked gouda and Vermont cheddar pimento cheese
- 6 oz lump crab meat, picked through for shells
- 1 tbsp fresh chives, finely chopped
- 1 tsp lemon zest
- ½ tsp Old Bay or seafood seasoning
- Pinch of cayenne (optional)
White Cornmeal Brown Butter Crumble
- ½ cup finely ground white cornmeal
- ¼ cup all purpose flour
- 3 Tbsp cold butter, cubed
- ½ tsp smoked paprika
- ¼ tsp salt
Directions
- Butterfly shrimp by cutting down the back, being careful not to cut completely through.
- Gently flatten and season with salt, pepper, smoked paprika, garlic powder, lemon juice, and olive oil.
- Refrigerate while preparing filling.
- Gently fold lump crab, lemon zest, chives, and seafood seasoning into the pimento cheese. Keep the crab chunky, you want visible pieces throughout the dish.
- Place about 1½-2 tablespoons of filling into each butterflied shrimp.
- Press shrimp closed slightly around the filling.
- Combine cornmeal, flour, and seasonings.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Sprinkle lightly over the stuffed shrimp.
- Bake at 400°F for 10-12 minutes until shrimp are cooked through and crumble is golden.
- Finish under the broiler for 30-60 seconds or torch lightly if needed for extra color.
Stone Ground Grits
Ingredients
- 1½ cups stone ground white grits
- 4 cups seafood stock (preferably homemade)
- 1 cup heavy cream
- 2 cups water as needed for consistency
- 4 tbsp unsalted butter
- 2 oz cream cheese (optional)
- 2-3 sprigs fresh thyme
- 2 cloves garlic, lightly smashed
- 1 tsp kosher salt (adjust based on stock)
- ½ tsp cracked black pepper
Directions
- In a heavy bottomed pot, combine seafood stock, water, heavy cream, garlic, and thyme.
- Bring to a gentle simmer for 10 minutes to infuse the flavors.
- Remove thyme stems, garlic, and bay leaf.
- Slowly whisk in stone ground grits.
- Reduce heat to low and cook uncovered, stirring frequently, for 45-60 minutes until tender (unless the box says otherwise).
- Add additional warm seafood stock or water as needed.
- When done, stir in butter and season with salt and black pepper.
Red Bell Pepper Velouté
Ingredients
- 2 large red bell peppers
- 2 tbsp butter
- 1 shallot, diced
- 2 cloves garlic, minced
- 2 tbsp flour
- 1½ cups seafood stock
- ½ cup heavy cream
- ½ tsp smoked paprika
- Pinch cayenne
- 1 tsp sherry vinegar
- Salt
- White pepper
Directions
- Roast peppers at 450°F until blackened.
- Peel and remove seeds.
- Sauté shallots in butter until translucent.
- Add garlic and cook 30 seconds.
- Stir in flour and cook 2 minutes to make a blond roux.
- Slowly whisk in seafood stock until smooth.
- Simmer 8-10 minutes.
- Add roasted peppers and blend until completely smooth.
- Return to the pan, stir in heavy cream, smoked paprika, cayenne, and sherry vinegar.
- Simmer 3 minutes and strain through a fine chinois for a silky finish.
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has continued to hone her craft, even beating Alex Guarnaschelli on The Food Network’s Outchef’d!Instagram: @Southrngritskitchen
