Perfect Coconut Shrimp w/ Leek Slaw over Cajun Grits Recipe

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It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Coconut Shrimp w/ Leek Slaw over Cajun Grits. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Coconut Shrimp w/ Leek Slaw over Cajun Grits as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy and tasty dinner try this Coconut Shrimp w/ Leek Slaw over Cajun Grits recipe. This Coconut Shrimp w/ Leek Slaw over Cajun Grits make for a tasty summer dinner that you can make it easy. The Coconut Shrimp w/ Leek Slaw over Cajun Grits recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Coconut Shrimp w/ Leek Slaw over Cajun Grits recipe.

Coconut Shrimp w/ Leek Slaw over Cajun Grits.

Coconut Shrimp w/ Leek Slaw over Cajun Grits Before preparing the dish, I have done some research on how to cook Coconut Shrimp w/ Leek Slaw over Cajun Grits easily with yummy taste. You can cook Coconut Shrimp w/ Leek Slaw over Cajun Grits using 37 ingredients and 16 steps. Here is how you cook it.

Delicious Coconut Shrimp w/ Leek Slaw over Cajun Grits Recipe Ingredients

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

How to make Coconut Shrimp w/ Leek Slaw over Cajun Grits from scracth

  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!.