Shrimp Grits, Pickled Jalapeño, Fried Egg Recipe | Epicurious

Ingredients

• 1 jalapeño, thinly sliced
• 3/4 cup water
• 1/2 cup distilled white vinegar
• 1/4 cup sugar
• 1 teaspoon kosher salt
• 2 1/2 pounds peeled and cleaned large (16 to 20 count) shrimp, thawed if frozen and tails removed (2 pounds total without tails)
• 6 tablespoons unsalted butter
• 1/8 teaspoon cayenne or to taste
• 1 2/3 cups vegetable stock
• 1 cup corn powder*
• 1 scallion, white and light-green parts only, thinly sliced
• 1/4 teaspoon freshly ground black pepper
• 4 fried quail eggs (optional)
• Equipment: Meat grinder fitted with a fine (3/16-inch) die