Shrimp & Grits

• 1 cup yellow grits (not instant)
• 1 cup grated sharp white cheddar
• 1 tablespoon unsalted butter
• 1 jalapeno, seeded, diced
• 1/4 cup heavy cream
• Kosher salt
• freshly ground pepper
• 1/2 cup 1/3" cubes tasso, andouille sausage, or bacon
• 1 tablespoon vegetable oil (optional)
• 3 garlic cloves, sliced
• 2 tablespoons (1/4 stick) butter, divided
• 16 large shrimp (about 1 pound), peeled, deveined
• 1/4 cup (or more) beer
• 1/4 cup low-salt chicken stock
• 4 large eggs
• 1 tablespoon chopped fresh tarragon

1. Bring 3 cups water to a simmer in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls if too thick, until tender, about 1 hour. Stir in cheese, butter, and jalapeno, then cream. Season with salt and pepper. Keep warm.
2. Meanwhile, heat a large heavy skillet over medium heat. Add tasso; saute until fat begins to render, about 5 minutes (if tasso is very lean, add 1 tablespoon oil to skillet). Add garlic and 1 tablespoon butter; stir until butter melts. Add shrimp. When garlic begins to brown, add beer and chicken stock. Simmer until shrimp is cooked through, about 2 minutes. Remove skillet from heat; set aside.
3. Heat a large nonstick skillet over medium heat. Add remaining 1 tablespoom butter to skillet; swirl to melt and cover bottom of pan. Crack eggs into pan and cook until whites are just set but yolks are still runny, about 3 minutes.
4. Divide grits among bowls, forming a well in center. Spoon shrimp mixture into center of grits. Top with egg. Sprinkle tarragon over.

yellow grits, unsalted butter, heavy cream, kosher salt, freshly ground pepper, cubes tasso, vegetable oil, garlic, butter, shrimp, beer, lowsalt, eggs, tarragon

Taken from www.epicurious.com/recipes/food/views/shrimp-grits-367141 (may not work)