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

Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, coconut shrimp w/ leek slaw over cajun grits. One of my favorites. For mine, I’m gonna 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 popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Coconut Shrimp w/ Leek Slaw over Cajun Grits is something which I’ve loved my whole life.

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. Cajun Shrimp & Cheesy Grits with Collard Greens & Green Tomato ChutneyBlue Apron.

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

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

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!

At Castaways Raw Bar and Grill on Holden Beach in North Carolina, they serve up huge portions of spicy shrimp and grits. Blackened Red Snapper with Pepperjack Crawfish Cream Sauce. 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.

So that’s going to wrap it up with this exceptional food coconut shrimp w/ leek slaw over cajun grits recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!