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At Peels in New York City, chefs Preston and Ginger Madson tweak this Low Country favorite with two secret ingredients: a little Budweiser and a lot of tasso, a Cajun-spiced ham, which you'll find at specialty foods stores and cajungrocer.com. You can sub in andouille sausage if tasso is not available.

• 1 cup yellow grits (not instant)
• 1 cup grated sharp white cheddar
• 1 tablespoon unsalted butter
• 1 jalapeño, seeded, diced
• 1/4 cup heavy cream
• Kosher salt
• freshly ground pepper
• 1/2 cup 1/3" cubes tasso, andouille sausage, or bacon
• 1 tablespoon vegetable oil (optional)
• 3 garlic cloves, sliced
• 2 tablespoons (1/4 stick) butter, divided
• 16 large shrimp (about 1 pound), peeled, deveined
• 1/4 cup (or more) beer
• 1/4 cup low-salt chicken stock
• 4 large eggs
• 1 tablespoon chopped fresh tarragon

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