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

Instructions

1. Place the jalapeño slices in a small heatproof bowl.
2. In a small saucepan, bring the water, vinegar, sugar, and salt to a boil. Pour over the jalapeño, cover, and let cool. Once the mixture is cool, cover the bowl with plastic wrap and refrigerate overnight.
3. Grind the shrimp using a meat grinder fitted with a fine (3/16-inch) die.
4. Clean and dry the meat grinder and parts (you will need it again later).
5. In a large, deep sauté pan over moderate heat, melt 2 tablespoons butter until foamy. Add the ground shrimp, along with 1/2 teaspoon salt and the cayenne, and cook, stirring constantly with a wooden spoon (the shrimp will clump, but that is OK), until firm and crumbly, 7 to 8 minutes. Remove from the heat and use the meat grinder fitted with a fine (3/16-inch) die to grind the shrimp 2 more times.
6. Return the shrimp "grits" to the large, deep sauté pan, and add the vegetable stock, corn powder, and remaining 4 tablespoons butter. Place over moderate heat and cook, stirring occasionally, until slightly thickened and hot, 2 to 3 minutes. Stir in the remaining 1/2 teaspoon salt, along with the scallion and pepper. Divide the shrimp "grits" evenly among 4 shallow bowls, garnish with pickled jalapeño slices, and, if desired, top each with 1 fried egg.