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["Place the jalapeno slices in a small heatproof bowl.", "In a small saucepan, bring the water, vinegar, sugar, and salt to a boil. Pour over the jalapeno, cover, and let cool. Once the mixture is cool, cover the bowl with plastic wrap and refrigerate overnight.", "Grind the shrimp using a meat grinder fitted with a fine (3/16-inch) die.", "Clean and dry the meat grinder and parts (you will need it again later).", "In a large, deep saute 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.", "Return the shrimp ""grits"" to the large, deep saute 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 jalapeno slices, and, if desired, top each with 1 fried egg."]
