Page 28 - South Mississippi Living - August, 2026

DINING
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.
story and photo by Chelsea Gieselmann
28 | August 2026
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