The initial idea was instant XO sauce. If we combined Nduja, shrimp, jalapeno, white wine and minced it together and cooked it down slowly it would closely resemble the more complex XO sauce. As I thought through the cooking process I wondered why we don't stop cooking XO sauce much earlier in order to create a blonde XO. We could even look at different points in the cooking process as we do with soffrito. At that point I realized our XO sauce could be used uncooked as a sausage or dumpling filling. Alternatively we could bring some Activa into the mix and make an XO style salumi, like our shrimp chorizo.
Today we are letting the mixture marinate in its minced form. Tomorrow we will take it where it wants to go.