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1
Pulse chopped sardines in a food processor until it resembles a chunky paste. Clean and repeat the process with anchovies, sausage, and prosciutto/bacon-separately. Keep each processed ingredient separate and set aside.
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2
Add 1 cup vegetable oil to a large heavy-bottomed skillet over medium-high heat. Add shallots and cook until fragrant and translucent (about 30 seconds), stirring constantly. Add crushed red pepper flakes and cook for another 30 seconds. Add garlic, ginger, five spice powder, brown sugar, and cinnamon, and cook for another 30 seconds. Add soy sauce, stirring to combine.
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3
In separate batches, add sardines, anchovies, sausage, and prosciutto/bacon, stirring after each addition.
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4
Reduce heat to low and simmer until oil is infused (about 20 minutes), stirring every few minutes. Let cool a bit before serving or transferring to a container. You can store XO sauce in the refrigerator for up to 1 month.
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5
Bring stock and coconut milk to a boil. Add grits, stirring to incorporate evenly. Season with salt and pepper. Reduce heat to low, cover, and simmer until grits are cooked, about 20 minutes. Stir in the butter.
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6
Add XO sauce to a large skillet on medium-high heat. Add shrimp and saute until shrimp are pink, about 4 to 5 minutes.
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7
Assemble plates with grits on the bottom and sauteed shrimp on top. Top with more XO sauce, if desired. Garnish with chopped parsley.
