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Coconut Shrimp w/ Leek Slaw over Cajun Grits

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We hope you got benefit from reading it, now let’s go back to coconut shrimp w/ leek slaw over cajun grits recipe. To cook coconut shrimp w/ leek slaw over cajun grits you need 37 ingredients and 16 steps. Here is how you do it.

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

For those of you who have never had it before, coconut shrimp is basically shrimp rolled in coconut and fried to a delicious crisp. I added about a tablespoon of flour then some chicken stock. When it was thick I added the shrimp back and then spooned over quick cook grits. This baked honey cajun shrimp recipe can easily be doubled or tripled to feed a larger crowd. Cauliflower "rice" and a splash of coconut milk stand in for creamy corn grits in this easy riff on Cajun comfort food.

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