Easy Coconut Shrimp w/ Leek Slaw over Cajun Grits Best Recipes

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We hope you got insight from reading it, now let's go back to coconut shrimp w/ leek slaw over cajun grits recipe. You can cook coconut shrimp w/ leek slaw over cajun grits using 37 ingredients and 16 steps. Here is how you do that.

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

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