Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, coconut shrimp w/ leek slaw over cajun grits. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Coconut Shrimp w/ Leek Slaw over Cajun Grits is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Coconut Shrimp w/ Leek Slaw over Cajun Grits is something which I have loved my whole life. They are nice and they look wonderful.
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. Ingredients of Coconut Shrimp w/ Leek Slaw over Cajun Grits. Prepare of Sprout and Leek Slaw.
To begin with this 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 cook it.
The ingredients needed to make Coconut Shrimp w/ Leek Slaw over Cajun Grits:
- Prepare Sprout and Leek Slaw
- Prepare 6 thick-cut bacon slices, diced (about 6 oz.)
- Take 1 large leek, thinly sliced (about 2 cups)
- Get 1 lb fresh Brussels sprouts, trimmed and shredded (about 8 cups)
- Get 1/3 cup olive oil
- Prepare 1/4 cup apple cider vinegar
- Get 2 tablespoons honey
- Prepare 1/2 teaspoon kosher salt
- Get 1/4 teaspoon black pepper
- Make ready 1/2 cup chopped toasted pecans
- Make ready 2 tablespoons thinly sliced fresh chives
- Take Shrimp
- Get 3 lbs 16/20* shrimp (*Denotes size of 16-20 shrimp per pound)
- Take 3 cups all-purpose flour
- Prepare 3 eggs, beaten
- Get 3 cups panko bread crumbs
- Make ready 1 cup shredded coconut, unsweetened
- Prepare 1/4 pineapple, thinly sliced
- Get Vegetable oil, enough for deep frying
- Take Togarashi Vinaigrette
- Prepare 1/2 cup rice wine vinegar
- Take 1 tbsp smoked paprika
- Make ready 1/4 cup honey
- Prepare 2 thumbs ginger, peeled and minced
- Take 2 cloves garlic, minced
- Take 3 shallots, minced
- Get 1 tsp Dijon mustard
- Prepare 2 tbsp sesame oil
- Make ready 1 1/2 cups grapeseed oil
- Prepare Grits
- Take 4 cups chicken broth
- Make ready 1 cup yellow corn grits
- Take 4 tbsp butter, unsalted
- Prepare 1 1/2 cups shredded sharp cheddar cheese
- Take 1 tbsp cajun seasoning
- Make ready 1/2 tsp garlic powder
- Prepare to taste salt and pepper,
Coconut Shrimp w/ Leek Slaw over Cajun Grits. Bold cajun flavor in one step! This shrimp recipe is loaded with veggies and Cajun spice (you can make your own if you don't have a jar already!). We went with bell peppers, onions, and corn, but any stir-fry vegetable would work here.
Instructions 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!
This shrimp recipe is loaded with veggies and Cajun spice (you can make your own if you don't have a jar already!). We went with bell peppers, onions, and corn, but any stir-fry vegetable would work here. At Castaways Raw Bar and Grill on Holden Beach in North Carolina, they serve up huge portions of spicy shrimp and. Here is how you can achieve that. Hello everybody, hope you are having an incredible day today.
So that’s going to wrap it up for 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 at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!