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

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going 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 little bit unique. This will be really delicious.

Coconut Shrimp w/ Leek Slaw over Cajun Grits is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Coconut Shrimp w/ Leek Slaw over Cajun Grits is something which I’ve loved my entire life.

This Cajun Shrimp Has a Flavor You'll Constantly Crave! by Delish US. This shrimp recipe is loaded with veggies and Cajun spice (you can make your own if you don't have a jar already!). Cajun shrimp and grits, a delicious southern dish: Shrimp, andouille sausage, garlic, lemon & pepper served over creamy cheese grits.

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

Add tasso and sauté until crisp. Spicy Cajun Shrimp and White Cheddar Grits with roasted peppers and mushroomsHome Chef. Cajun Shrimp and Sausage over RiceKitchen Simmer. Blackened Red Snapper with Pepperjack Crawfish Cream Sauce.

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!

My Cajun Shrimp Fettuccine Alfredo is so easy and quick to make. I KNOW it will be your new favorite pasta recipe. Dig the jarred stuff and make your own delicious and creamy. Spoon the shrimp over bowls of grits with some of the butter. Slice the reserved scallion greens very thinly on the bias and sprinkle on top.

So that’s going to wrap it up with this exceptional food coconut shrimp w/ leek slaw over cajun grits recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!