Instructions

GRITS

1. In a large saucepan, bring 3 cups of water to a simmer on medium heat. Gradually whisk in grits. Reduce the heat to low and gently simmer until the grits begin to thicken. Continue cooking, stirring frequently and adding water by ¼ cup if the grits get too thick. Cook for about 1 hour. Stir in cheese, butter and jalapeno; followed by the cream. Season with salt and pepper and keep warm.

SHRIMP

1. Meanwhile, heat non-stick pan on medium heat and fry the bacon. Remove bacon from the pan and set on a paper towel-lined plate to drain grease. Pour off all but 1 tablespoon bacon grease from the pan and set aside.
2. Heat 1 tablespoon of butter in a large heavy skillet over medium heat and add the andouille sausage and cook, about 5 minutes. Add garlic and stir until combined. Add shrimp. When garlic begins to brown, add the beer and chicken stock. Simmer until shrimp is cooked through, about 2-3 minutes and remove the skillet from the heat and set aside.
3. In the pan the bacon was cooked in, heat over medium heat. Crack the eggs into the heated pan and cook until the whites are set but the yolk is still runny, about 3 minutes.
4. Divide grits among bowls creating a well in the middle. Spoon shrimp mixture into the center of the grits and top with a fried egg, bacon and tarragon.