Recipe of Any-night-of-the-week Coconut Shrimp w/ Leek Slaw over Cajun Grits

Coconut Shrimp w/ Leek Slaw over Cajun Grits.

Coconut Shrimp w/ Leek Slaw over Cajun Grits

Hello everybody, it's Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, coconut shrimp w/ leek slaw over cajun grits. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to first 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 it.

The ingredients needed to make Coconut Shrimp w/ Leek Slaw over Cajun Grits:

{Make ready of Sprout and Leek Slaw.
{Get of thick-cut bacon slices, diced (about 6 oz.).
{Make ready of large leek, thinly sliced (about 2 cups).
{Take of fresh Brussels sprouts, trimmed and shredded (about 8 cups).
{Make ready of olive oil.
{Take of apple cider vinegar.
{Make ready of honey.
{Prepare of kosher salt.
{Take of black pepper.
{Get of chopped toasted pecans.
{Take of thinly sliced fresh chives.
{Prepare of Shrimp.
{Take of 16/20* shrimp (*Denotes size of 16-20 shrimp per pound).
{Get of all-purpose flour.
{Take of eggs, beaten.
{Take of panko bread crumbs.
{Prepare of shredded coconut, unsweetened.
{Prepare of pineapple, thinly sliced.
{Get of Vegetable oil, enough for deep frying.
{Prepare of Togarashi Vinaigrette.
{Prepare of rice wine vinegar.
{Prepare of smoked paprika.
{Prepare of honey.
{Take of thumbs ginger, peeled and minced.
{Make ready of garlic, minced.
{Prepare of shallots, minced.
{Take of Dijon mustard.
{Get of sesame oil.
{Take of grapeseed oil.
{Get of Grits.
{Prepare of chicken broth.
{Make ready of yellow corn grits.
{Prepare of butter, unsalted.
{Make ready of shredded sharp cheddar cheese.
{Prepare of cajun seasoning.
{Get of garlic powder.
{Get of salt and pepper,.

Steps to make Coconut Shrimp w/ Leek Slaw over Cajun Grits:

For the grits:.
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..
Remove the saucepan from the heat and stir in the butter and then the cheese until completely melted. Season with salt and pepper..
For the Sprouts Leek Slaw:.
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..
Add leeks to skillet, and cook, stirring often, 3 minutes. Combine leeks and Brussels sprouts in a large bowl..
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..
For the Vinaigrette:.
In large mixing bowl, add rice wine vinegar, smoked paprika, honey, and Dijon mustard..
Using a hand blender or whisk, slowly incorporate grapeseed and sesame oil..
Finish with ginger, shallots, garlic, salt, and pepper..
For the shrimp:.
In a mixing bowl, add panko bread crumbs and coconut. Mix together..
Place shrimp in flour. Then add eggs and the panko bread crumb/coconut mixture..
Fry shrimp in a 350° fryer for 2½ to 3 minutes until shrimp are cooked through. Shrimp should be golden brown in colour..
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!.

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