Shrimp and Grits

I've been working week nights which is a huge adjustment for me.  I don't work on Wednesday and this has become my only night to cook.  Ben suggested we try a new recipe and cook together.  When we cook together, I try to pick a recipe that may fall into Ben's favorites.  This time I chose Shrimp and Grits recipe I had pulled from a Bon Apetit.

The recipe we ended up cooking was a version of the original.  We forgot a few ingredients at the store like eggs and tarragon.  The shrimp and bacon mixture is amazing.  The grits were sort of bland.  The combo made for a delicious meal.  However, I imagine it would be better with an egg over top.

Grits:
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

Shrimp:
1/2 cup 1/3" cubes tasso, andouille sausage, or bacon:  we used bacon
1 tablespoon vegetable oil, optional:  we did not add
3 garlic cloves, sliced
2 tablespoons (1/4 stick) butter, divided:  we did not use
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