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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, coconut shrimp w/ leek slaw over cajun grits. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Coconut Shrimp w/ Leek Slaw over Cajun Grits is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Coconut Shrimp w/ Leek Slaw over Cajun Grits is something which I have loved my whole life. They are nice and they look fantastic.

Cajun Shrimp & Cheesy Grits with Collard Greens & Green Tomato ChutneyBlue Apron. Cajun Shrimp and Grits- creamy grits with Cajun-seasoned shrimp with bold and spicy seasonings. Simply add milk or stock when reheating grits over low heat on stove top while stirring it from.

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

The ingredients needed to make Coconut Shrimp w/ Leek Slaw over Cajun Grits:
  1. Prepare Sprout and Leek Slaw
  2. Get 6 thick-cut bacon slices, diced (about 6 oz.)
  3. Take 1 large leek, thinly sliced (about 2 cups)
  4. Get 1 lb fresh Brussels sprouts, trimmed and shredded (about 8 cups)
  5. Prepare 1/3 cup olive oil
  6. Make ready 1/4 cup apple cider vinegar
  7. Prepare 2 tablespoons honey
  8. Take 1/2 teaspoon kosher salt
  9. Take 1/4 teaspoon black pepper
  10. Get 1/2 cup chopped toasted pecans
  11. Take 2 tablespoons thinly sliced fresh chives
  12. Take Shrimp
  13. Take 3 lbs 16/20* shrimp (*Denotes size of 16-20 shrimp per pound)
  14. Make ready 3 cups all-purpose flour
  15. Make ready 3 eggs, beaten
  16. Prepare 3 cups panko bread crumbs
  17. Get 1 cup shredded coconut, unsweetened
  18. Prepare 1/4 pineapple, thinly sliced
  19. Prepare Vegetable oil, enough for deep frying
  20. Make ready Togarashi Vinaigrette
  21. Take 1/2 cup rice wine vinegar
  22. Take 1 tbsp smoked paprika
  23. Take 1/4 cup honey
  24. Prepare 2 thumbs ginger, peeled and minced
  25. Prepare 2 cloves garlic, minced
  26. Get 3 shallots, minced
  27. Take 1 tsp Dijon mustard
  28. Make ready 2 tbsp sesame oil
  29. Take 1 1/2 cups grapeseed oil
  30. Make ready Grits
  31. Make ready 4 cups chicken broth
  32. Make ready 1 cup yellow corn grits
  33. Get 4 tbsp butter, unsalted
  34. Take 1 1/2 cups shredded sharp cheddar cheese
  35. Get 1 tbsp cajun seasoning
  36. Prepare 1/2 tsp garlic powder
  37. Prepare to taste salt and pepper,

All of the big names have their own version of shrimp and grits: Paula Deen, Emeril, Bobby Flay, Pioneer Woman, etc. And I am sure they are all great! Heat oil in a large skillet over medium-high heat. Add tasso and sauté until crisp.

Instructions 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!

At Castaways Raw Bar and Grill on Holden Beach in North Carolina, they serve up huge portions of spicy shrimp and grits. This shrimp recipe is loaded with veggies and Cajun spice (you can make your own if you don't have a jar already!). We went with bell peppers, onions, and corn, but any stir-fry vegetable would work here. This coconut shrimp recipe is fantastic to serve as an appetizer, tapas plate, or party food. Excellent eaten on its own or served with sweet-spicy sauces or a fresh mango dip.

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