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

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, coconut shrimp w/ leek slaw over cajun grits. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Coconut Shrimp w/ Leek Slaw over Cajun Grits is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Coconut Shrimp w/ Leek Slaw over Cajun Grits is something which I’ve loved my entire life.

Shrimp and Grits by The Cajun Ninja. Creamy Cajun Shrimp and Sausage Pasta. 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 must 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 can achieve that.

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

It can be prepared as a crunchy dish with the shrimp coated and deep fried, pan-fried or baked, and as a sautéed dish using coconut milk and other ingredients. It can be prepared and served on skewers. Great recipe for Coconut Shrimp w/ Leek Slaw over Cajun Grits. This recipe was tweaked from Chef Robert Irvine's Coconut Shrimp recipe from Restaurant Impossible.

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!

Great recipe for Coconut Shrimp w/ Leek Slaw over Cajun Grits. This recipe was tweaked from Chef Robert Irvine's Coconut Shrimp recipe from Restaurant Impossible. The main credit goes to him, whilst making a southern kick with a different slaw and adding grits. Flip over to other side and season with the rest of the seasoning. Lightly sprinkle with salt if you used a salt free seasoning.

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