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GRITS INSPIRED BY MY COUSIN VINNY
cook:
20 min
1,884,307 views This week, we’re finally taking a look at that most essential of Southern staples, grits with eggs and bacon from My Cousin Vinny. But that’s not all: sweet grits and shrimp & grits are both quite literally on the table! Just make sure they’re not instant if you’re using them as part of your testimony.
US
original
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INGREDIENTS
For the Breakfast Grits
2 cup water
½ tsp kosher salt + more to taste
½ cup stone ground white grits
1 dollop large pork lard
2 eggs
3 strips of bacon
2 tbsp To garnish: unsalted butter
For the Cheese Grits
1 cup chicken stock
1 cup whole milk
½ tsp kosher salt + more to taste
½ cup stone ground white grits
2 tbsp unsalted butter
1 cup sharp cheddar, shredded
¼ cup parmesan cheese, grated
To taste freshly ground black pepper
For the Shrimp and Grits
1 lb fresh shrimp, shell on
½ tsp kosher salt + more to taste
¼ tsp freshly ground black pepper + more to taste
¼ tsp smoked paprika
¼ tsp dried oregano
¼ tsp garlic powder
⅛ tsp cayenne pepper
1 tbsp neutral oil
2 cup water
1 tsp black peppercorns
1 bay leaf
4 slices thick cut bacon
1 small green bell pepper, diced
0.5 yellow onion, diced
1 green onion, thinly sliced
2 cloves garlic, minced
½ tbsp lemon juice, freshly squeezed
¼ tsp Tabasco sauce (or more to taste)
2 tbsp unsalted butter
Cheese Grits (see recipe above)
To garnish: parsley, chopped
For the Sweet Grits
2 cup whole milk
½ tsp kosher salt
½ cup stone ground white grits
1 stick cinnamon
1 tbsp (packed) brown sugar
2 tbsp unsalted butter
1 tbsp honey
spoonful of jam (mixed berry, apricot, strawberry, ect.)
Nuts of choice
DIRECTIONS
1.
For the Breakfast Grits
1.
Combine the water and salt in a medium pot. Bring the water to a boil.
2 cup water
½ tsp kosher salt + more to taste
2.
Add the grits to the water while whisking.
½ cup stone ground white grits
3.
Reduce the heat to low and simmer the mixture for 15-25 minutes (15 minutes for thinner grits, 25 minutes for thicker grits). Stir the mixture occasionally during the cooking process to avoid clumping.
4.
Once cooked to your desired thickness, season the grits with more salt to taste. Keep warm until ready to serve.
kosher salt + more to taste
5.
Meanwhile, heat a large cast-iron skillet over medium-high heat. Add the lard and allow it to melt completely.
1 dollop large pork lard
6.
Add the bacon and eggs to the preheated lard.
2 eggs
3 strips of bacon
7.
Cook the bacon until fully cooked and crisp, about 4-5 minutes. Cook the eggs until the whites are fully set and beginning to crisp, about 3 minutes. Then flip the eggs and cook for 30-seconds to 1 minutes to allow the yolk to solidify slightly.
8.
Plate the grits and top with the butter squares.
2 tbsp To garnish: unsalted butter
9.
Serve with the bacon and over-easy eggs.
10.
For the Cheese Grits
1.
Combine the chicken stock, milk, and salt in a medium pot. Bring the water to a boil.
1 cup chicken stock
1 cup whole milk
½ tsp kosher salt + more to taste
2.
Add the grits to the boiling liquid while whisking.
½ cup stone ground white grits
3.
Reduce the heat to low and simmer the mixture for 15-25 minutes (15 minutes for thinner grits, 25 minutes for thicker grits). Stir the mixture occasionally during the cooking process to avoid clumping.
4.
Once cooked to your desired thickness, turn off the heat. Add the butter and cheeses to the grits and stir to combine them thoroughly. Season the grits to taste with more salt and pepper.
2 tbsp unsalted butter
1 cup sharp cheddar, shredded
¼ cup parmesan cheese, grated
kosher salt + more to taste
To taste freshly ground black pepper
5.
Keep the grits covered until ready to serve.
6.
For the Shrimp and Grits
1.
Peel and devein the shrimp. Reserve the shrimp shells.
1 lb fresh shrimp, shell on
2.
In a small bowl, combine the salt, pepper, paprika, oregano, garlic powder, and cayenne pepper.
½ tsp kosher salt + more to taste
¼ tsp freshly ground black pepper + more to taste
¼ tsp smoked paprika
¼ tsp dried oregano
¼ tsp garlic powder
⅛ tsp cayenne pepper
3.
Combine the reserved shrimp shells in a medium pot with the oil. Sear the shrimp shells for 1-2 minutes, then add the water, peppercorns, and bay leaf. Bring the mixture to a boil and cook until the water has reduced to 1 cup of liquid. Strain the stock and reserve until ready to use.
1 tbsp neutral oil
2 cup water
1 tsp black peppercorns
1 bay leaf
4.
Cook the bacon in a large high-sided skillet.
4 slices thick cut bacon
5.
Remove the bacon from the pan and chop into bite size pieces. Reserve until ready to use.
6.
Sear the shrimp for 30 seconds on each side in the residual bacon fat. Transfer the par-cooked shrimp to a separate plate. Sprinkle the cooking shrimp with the spice mixture.
7.
Add the onion, bell pepper, and green onion to the pan. Cook for 3-4 minutes or just until tender.
0.5 yellow onion, diced
1 small green bell pepper, diced
1 green onion, thinly sliced
8.
Add the garlic and cook for 1 minute or until the garlic is fragrant.
2 cloves garlic, minced
9.
Deglaze the pan with the reserved shrimp stock. Simmer the vegetables for 3-5 minutes or until the liquid has reduced to about ½ cup.
10.
Add the shrimp back to the pan and cook until the shrimp is heated through, about 2 minutes.
11.
Finish the sauce with the lemon juice, tabasco sauce, and butter. Season to taste with more salt and pepper.
½ tbsp lemon juice, freshly squeezed
¼ tsp Tabasco sauce (or more to taste)
2 tbsp unsalted butter
kosher salt + more to taste
freshly ground black pepper + more to taste
12.
Serve the shrimp over top of the cheesy grits. Garnish with fresh parsley and reserved bacon.
Cheese Grits (see recipe above)
To garnish: parsley, chopped
4 slices thick cut bacon
13.
For the Sweet Grits
1.
Combine the milk and salt in a medium pot. Bring the milk to a boil.
2 cup whole milk
½ tsp kosher salt
2.
Add the grits to the boiling liquid while whisking and add the cinnamon stick to the pot.
½ cup stone ground white grits
1 stick cinnamon
3.
Reduce the heat to low and simmer the mixture for 15-25 minutes (15 minutes for thinner grits, 25 minutes for thicker grits). Stir the mixture occasionally during the cooking process to avoid clumping.
4.
Once cooked to your desired thickness, remove the cinnamon stick and turn off the heat.
5.
Stir in the brown sugar and butter.
1 tbsp (packed) brown sugar
2 tbsp unsalted butter
6.
Serve with sweet grits with a drizzle of honey, jam and nuts of your choice.
1 tbsp honey
spoonful of jam (mixed berry, apricot, strawberry, ect.)
Nuts of choice
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