Shrimp & Grits

Ingredients

• •1 cup yellow grits (not instant)
• •1 cup grated sharp white cheddar
• •1 tablespoon unsalted butter
• •1 whole jalapeño
• •¼ cup heavy cream
• •1 to taste Kosher salt
• •1 to taste freshly ground pepper
• •½ cup tasso
• •1 tablespoon vegetable oil
• •3 cloves garlic
• •2 tablespoons butter
• •16 whole large shrimp
• •¼ cup beer
• •¼ cup low-salt chicken stock
• •4 whole large eggs
• •1 tablespoon fresh tarragon

Cooking Instructions

1. 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 jalapeño, then cream. Season with salt and pepper. Keep warm.

   60 min

2. 2.

   Meanwhile, heat a large heavy skillet over medium heat. Add tasso; sauté 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.

   10 min

3. 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.

   5 min

4. 4.

   Divide grits among bowls, forming a well in center. Spoon shrimp mixture into center of grits. Top with egg. Sprinkle tarragon over.

   5 min