Shrimp Grits Pickled Jalapeño Fried Egg
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 teaspoon kosher salt
- 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
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