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Coconut Shrimp w/ Leek Slaw over Cajun Grits Recipe

Coconut Shrimp w/ Leek Slaw over Cajun Grits is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Coconut Shrimp w/ Leek Slaw over Cajun Grits is something that I’ve loved my entire life.

To get started 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:

1. Prepare Sprout and Leek Slaw
2. Take 6 thick-cut slices, diced (about 6 oz.)
3. Prepare 1 large leek, thinly sliced (about 2 cups)
4. Make ready 1 lb fresh Brussels sprouts, trimmed and shredded (about 8 cups)
5. Prepare 1/3 cup olive oil
6. Take 1/4 cup apple cider vinegar
7. Prepare 2 tablespoons honey
8. Take 1/2 teaspoon kosher salt
9. Make ready 1/4 teaspoon black pepper
10. Take 1/2 cup chopped toasted pecans
11. Take 2 tablespoons thinly sliced fresh chives
12. Make ready Shrimp
13. Prepare 3 lbs 16/20* shrimp (*Denotes size of 16-20 shrimp per pound)
14. Take 3 cups all-purpose flour
15. Take 3 eggs, beaten
16. Get 3 cups panko bread cbs
17. Take 1 cup shredded coconut, unsweetened
18. Get 1/4 pineapple, thinly sliced
19. Take Vegetable oil, enough for deep frying
20. Get Togarashi Vinaigrette
21. Prepare 1/2 cup rice vinegar
22. Prepare 1 tbsp smoked paprika
23. Get 1/4 cup honey
24. Get 2 thumbs ger, peeled and minced
25. Prepare 2 cloves garlic, minced
26. Take 3 shallots, minced
27. Take 1 tsp Dijon mustard
28. Prepare 2 tbsp sesame oil
29. Take 1 1/2 cups grapeseed oil
30. Make ready Grits
31. Take 4 cups chicken broth
32. Take 1 cup yellow corn grits
33. Take 4 tbsp butter, unsalted
34. Make ready 1 1/2 cups shredded sharp cheddar cheese
35. Take 1 tbsp cajun seasoning
36. Make ready 1/2 tsp garlic powder
37. Prepare to taste 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 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 , 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 .
8. For the Vinaigrette:
9. In large mixing bowl, add rice vinegar, smoked paprika, honey, and Dijon mustard.
10. Using a hand blender or whisk, slowly incorporate grapeseed and sesame oil.
11. Finish with ger, shallots, garlic, salt, and pepper.
12. For the shrimp:
13. In a mixing bowl, add panko bread cbs and coconut. Mix together.
14. Place shrimp in flour. Then add eggs and the panko bread cb/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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