Shrimp & Grits

This recipe came from Bon Appetite. The chefs Preston and Ginger Madson gave it to the magazine. It serves 4 and takes forever plus a lot of pots. Jim thought it was delicious until he saw the mess to clean up. Luckily I was doing pretty well today, but I now have a very swollen ankle. Poor bionic left leg gets a lot of use these days. the jalapeno added just enough heat. 
Grits Ingredients:
1 C yellow grits (not instant) I use Anson Mills
1 C grated sharp white cheddar
1 T unsalted butter
1 jalapeno, seeded, diced (I use that that is in a jar in the grocery as I find that unless you are in CA, the jalapeno in the store looses it’s punch.)
¼ C heavy cream
Kosher salt and pepper
Grits Directions:
1. Anson Mills grits must be soaked to decrease the cooking time, so instead of bringing 3 C water to a simmer and gradually whisking in grits, I soaked them most of the day in the 3 C of water. I brought them to a boil stirring constantly and then turned to low and covered fro 1 hour.
2. About every 15 minutes I checked them and added about ¾ C more water to get them creamy and tender.
3. Stir in cheese, butter, and jalapeno, then cream. Season with salt and pepper. I used 1 t salt. Keep warm.
Shrimp Ingredients:
1/3- ½” Tasso, andouille sausage or bacon. I used andouille.
1 T vegetable oil
3 garlic cloves, sliced
1 T butter
1# large shrimp, peeled, deveined
¼ C beer
¼ C low-salt chicken stock
Shrimp Directions:
1. Heat a large heavy skillet over medium heat. Add sausage, sauté until fat begin to render, about 5 minutes. I used andouille and the oil as it has no fat.
2. Add garlic and 1 T butter; stir until butter melts.
3. Add shrimp. When garlic begins to brown, ad beer and chicken stock.
4. Simmer until shrimp is cooked through, about 2 minutes.
5. Remove and set aside
Egg Ingredients:
4 eggs
1 T butter
1T tarragon chopped for garnish
Egg Directions:
1. Heat a non-stick skillet over medium heat.
2. Add 1 T butter and swirl to melt and cover bottom of pan.
3. Crack eggs into pan and cook until whites are set, but yolks remain runny, about 3 minutes.
Assembly:
1. Divide grits among 4 bowls, forming a well in the center.
2. Spoon shrimp mixture into the center of grits.
3. Top with egg.
4. Sprinkle tarragon over and serve.