Shrimp & Grits

Ingredients

• 0.3 cup beer ()
• 2 tablespoons butter divided ()
• 4 large eggs 
• 1 tablespoon tarragon fresh chopped
• 3  garlic clove sliced
• 1 cup grits yellow instant (not )
• 0.3 cup cup heavy whipping cream 
• 1  jalapeno diced seeded
• 4 servings kosher salt 
• 0.3 cup chicken stock see 
• 4 servings pepper freshly ground
• 1 cup cheddar cheese white grated
• 1 pound shrimp deveined peeled
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Bring 3 cups water to a simmer in alarge saucepan. Gradually whisk in grits.Turn heat to low; gently simmer until gritsbegin to thicken. Continue cooking, stirringoften and adding water by 1/4 cupfuls if toothick, until tender, about 1 hour. Stir incheese, butter, and jalapeño, then cream.Season with salt and pepper. Keep warm.
2. Meanwhile, heat a large heavyskillet over medium heat.
3. Add tasso; sautéuntil fat begins to render, about 5 minutes(if tasso is very lean, add 1 tablespoon oil to skillet).
4. Add garlic and 1 tablespoon butter; stir until buttermelts.
5. Add shrimp. When garlic begins tobrown, add beer and chicken stock. Simmeruntil shrimp is cooked through, about 2minutes.
6. Remove skillet from heat; set aside.
7. Heat a large nonstick skillet over mediumheat.
8. Add remaining 1 tablespoom butter to skillet;swirl to melt and cover bottom of pan. Crackeggs into pan and cook until whites are justset but yolks are still runny, about 3 minutes.
9. Divide grits among bowls, forming a wellin center. Spoon shrimp mixture into centerof grits. Top with egg.
10. Sprinkle tarragon over.