Step-by-Step Guide to Prepare Favorite Coconut Shrimp w/ Leek Slaw over Cajun Grits

Hello everybody, I hope you are having an incredible day today. 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. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Bold cajun flavor in one step! Cajun spiced shrimp (for a little kick!) on a bed of creamy, cheesy grits and topped with crumbled bacon. A decade back, the only word I knew from the above title was shrimp. I had not heard of Cajun or blackened… or grits.

Coconut Shrimp w/ Leek Slaw over Cajun Grits is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Coconut Shrimp w/ Leek Slaw over Cajun Grits is something which I’ve loved my entire life.

To get started with this recipe, we must first 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. Make ready Sprout and Leek Slaw
2. Prepare 6 thick-cut bacon slices, diced (about 6 oz.)
3. Get 1 large leek, thinly sliced (about 2 cups)
4. Make ready 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. Prepare 2 tablespoons honey
8. Make ready 1/2 teaspoon kosher salt
9. Make ready 1/4 teaspoon black pepper
10. Take 1/2 cup chopped toasted pecans
11. Prepare 2 tablespoons thinly sliced fresh chives
12. Take Shrimp
13. Prepare 3 lbs 16/20* shrimp (*Denotes size of 16-20 shrimp per pound)
14. Make ready 3 cups all-purpose flour
15. Make ready 3 eggs, beaten
16. Get 3 cups panko bread crumbs
17. Make ready 1 cup shredded coconut, unsweetened
18. Take 1/4 pineapple, thinly sliced
19. Make ready Vegetable oil, enough for deep frying
20. Prepare Togarashi Vinaigrette
21. Make ready 1/2 cup rice wine vinegar
22. Prepare 1 tbsp smoked paprika
23. Make ready 1/4 cup honey
24. Take 2 thumbs ginger, peeled and minced
25. Get 2 cloves garlic, minced
26. Make ready 3 shallots, minced
27. Prepare 1 tsp Dijon mustard
28. Make ready 2 tbsp sesame oil
29. Take 1 1/2 cups grapeseed oil
30. Prepare Grits
31. Make ready 4 cups chicken broth
32. Get 1 cup yellow corn grits
33. Make ready 4 tbsp butter, unsalted
34. Take 1 1/2 cups shredded sharp cheddar cheese
35. Make ready 1 tbsp cajun seasoning
36. Prepare 1/2 tsp garlic powder
37. Take to taste salt and pepper,

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. Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy.

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!

Cajun Shrimp & Cheesy Grits with Collard Greens & Green Tomato ChutneyBlue Apron. Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy. Cajun shrimp and grits, a delicious southern dish: Shrimp, andouille sausage, garlic, lemon & pepper served over creamy cheese grits. 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!

So that’s going to wrap this up for this special food coconut shrimp w/ leek slaw over cajun grits recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!