To make the grits, stir the grits and stock together in a pan. Bring to a simmer, stirring occasionally. Stir in the cheese and milk. Let cook on low until shrimp are ready to serve. Add a little more milk if they get too thick.
For the shrimp, cook the tasso in a medium saute pan over medium heat until the fat is rendered. If the ham is really lean, add a little oil. Add the garlic and cook for one minute. Add the shrimp. Pour in the beer and stock and cook until shrimp are opaque. Flip the shrimp after 2 minutes so they cook evenly. Add half the scallions. Swirl in the 2 tablespoons of butter to thicken the sauce. Season to taste with salt and pepper. Keep warm.
In a small non-stick pan, melt a little butter. Fry the eggs one at a time, seasoning them with salt and pepper.
Just before serving, swirl the butter into the grits.
To serve, scoop some grits into each of 4 plates. Top with some of the shrimp and sauce and a fried egg. Sprinkle with remaining scallions. Serve immediately.
Recipe by white plate blank slate at https://whiteplateblankslate.com/shrimp-and-grits/