Recipe of Super Quick Homemade Coconut Shrimp w/ Leek Slaw over Cajun Grits

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, coconut shrimp w/ leek slaw over cajun grits. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Coconut Shrimp w/ Leek Slaw over Cajun Grits is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Coconut Shrimp w/ Leek Slaw over Cajun Grits is something which I have loved my whole life.

To get started 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:

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

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