Coconut Shrimp w/ Leek Slaw over Cajun Grits
Coconut Shrimp w/ Leek Slaw over Cajun Grits

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, coconut shrimp w/ leek slaw over cajun grits. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Coconut Shrimp w/ Leek Slaw over Cajun Grits is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Coconut Shrimp w/ Leek Slaw over Cajun Grits is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have coconut shrimp w/ leek slaw over cajun grits using 37 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Coconut Shrimp w/ Leek Slaw over Cajun Grits:
  1. Prepare Sprout and Leek Slaw
  2. Make ready thick-cut bacon slices, diced (about 6 oz.)
  3. Take large leek, thinly sliced (about 2 cups)
  4. Prepare fresh Brussels sprouts, trimmed and shredded (about 8 cups)
  5. Take olive oil
  6. Make ready apple cider vinegar
  7. Make ready honey
  8. Make ready kosher salt
  9. Get black pepper
  10. Take chopped toasted pecans
  11. Prepare thinly sliced fresh chives
  12. Get Shrimp
  13. Prepare 16/20* shrimp (*Denotes size of 16-20 shrimp per pound)
  14. Make ready all-purpose flour
  15. Get eggs, beaten
  16. Get panko bread crumbs
  17. Prepare shredded coconut, unsweetened
  18. Get pineapple, thinly sliced
  19. Make ready Vegetable oil, enough for deep frying
  20. Take Togarashi Vinaigrette
  21. Prepare rice wine vinegar
  22. Prepare smoked paprika
  23. Take honey
  24. Get thumbs ginger, peeled and minced
  25. Make ready garlic, minced
  26. Prepare shallots, minced
  27. Get Dijon mustard
  28. Take sesame oil
  29. Get grapeseed oil
  30. Make ready Grits
  31. Make ready chicken broth
  32. Take yellow corn grits
  33. Get butter, unsalted
  34. Take shredded sharp cheddar cheese
  35. Take cajun seasoning
  36. Prepare garlic powder
  37. Take salt and pepper,
Steps to make Coconut Shrimp w/ Leek Slaw over Cajun Grits:
  1. For the grits:
  2. Heat a medium saucepan over medium heat, add the chicken broth and bring to a boil. Slowly whisk in the grits, Cajun and garlic seasonings and reduce the heat to medium-low. Cook the grits until tender, about 15 to 20 minutes, stirring frequently with a wooden spoon, breaking up any clumps with the back of the spoon.
  3. Remove the saucepan from the heat and stir in the butter and then the cheese until completely melted. Season with salt and pepper.
  4. For the Sprouts Leek Slaw:
  5. Cook bacon in a large, heavy skillet over medium until crisp, about 15 minutes. Transfer to a plate lined with paper towels. Reserve 1 tablespoon of the drippings in skillet; transfer 2 tablespoons of the drippings to a small bowl. Dice bacon, and set aside.
  6. Add leeks to skillet, and cook, stirring often, 3 minutes. Combine leeks and Brussels sprouts in a large bowl.
  7. Add olive oil, apple cider vinegar, honey, salt, and pepper to reserved 2 tablespoons of drippings, and whisk to combine. Add to Brussels sprouts and leeks; toss to coat. Stir in chopped pecans, chives, and diced bacon.
  8. For the Vinaigrette:
  9. In large mixing bowl, add rice wine vinegar, smoked paprika, honey, and Dijon mustard.
  10. Using a hand blender or whisk, slowly incorporate grapeseed and sesame oil.
  11. Finish with ginger, shallots, garlic, salt, and pepper.
  12. For the shrimp:
  13. In a mixing bowl, add panko bread crumbs and coconut. Mix together.
  14. Place shrimp in flour. Then add eggs and the panko bread crumb/coconut mixture.
  15. Fry shrimp in a 350° fryer for 2½ to 3 minutes until shrimp are cooked through. Shrimp should be golden brown in colour.
  16. Plate with grits in the center, surround the grits with the leek slaw, place several slices of pineapple in center, top with shrimp and drizzle with vinaigrette. Serve and enjoy!

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