​Northfield Olive Oils and Vinegars

Shrimp and Grits
1/4 cup Olive Wood Smoked olive oil
1/4 cup Jalapeno White Balsamic
1 lb. of 16/20 shrimp
1 Cup of Andouille Sausage
1/4 cup sliced pancetta
1/2 cup diced sweet onions
1/2 cup red peppers
2 cloves of garlic sliced
Ghost Pepper Sea Salt & freshly ground pepper
2/3 cup Mascarpone cheese (or cream cheese)
3 cups of milk
1 cup instant grits
1/2 tsp. of ghost pepper salt & 1 tsp. freshly ground pepper
Briefly sauté' shrimp in the extra virgin olive oil, remove from pan (about 1 minute each side). Add jalapeno white balsamic, sausage, pancetta, onion, red peppers & garlic; sauté' until pancetta is crispy and onion is transparent. Add shrimp back into the sauté and finish cooking through about another 2-3 minutes until shrimp cooked.  While shrimp is cooking bring milk to a slight boil and add grits and Mascarpone cheese. Salt and pepper to taste.