Coconut Shrimp w/ Leek Slaw over Cajun Grits
Coconut Shrimp w/ Leek Slaw over Cajun Grits

Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, coconut shrimp w/ leek slaw over cajun grits. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Coconut Shrimp w/ Leek Slaw over Cajun Grits is only one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Coconut Shrimp w/ Leek Slaw over Cajun Grits is something that I’ve loved my entire life. They are nice and they look wonderful.

Great recipe for Coconut Shrimp w/ Leek Slaw over Cajun Grits. This recipe was tweaked from Chef Robert Irvine's Coconut Shrimp recipe from Restaurant Impossible. The main credit goes to him, whilst making a southern kick with a different slaw and adding grits.

To begin with this recipe, we must 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 can achieve it.

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. Take 1 large leek, thinly sliced (about 2 cups)
  4. Get 1 lb fresh Brussels sprouts, trimmed and shredded (about 8 cups)
  5. Prepare 1/3 cup olive oil
  6. Make ready 1/4 cup apple cider vinegar
  7. Make ready 2 tablespoons honey
  8. Prepare 1/2 teaspoon kosher salt
  9. Make ready 1/4 teaspoon black pepper
  10. Prepare 1/2 cup chopped toasted pecans
  11. Prepare 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. Get 3 cups all-purpose flour
  15. Take 3 eggs, beaten
  16. Prepare 3 cups panko bread crumbs
  17. Take 1 cup shredded coconut, unsweetened
  18. Get 1/4 pineapple, thinly sliced
  19. Prepare Vegetable oil, enough for deep frying
  20. Take Togarashi Vinaigrette
  21. Prepare 1/2 cup rice wine vinegar
  22. Prepare 1 tbsp smoked paprika
  23. Take 1/4 cup honey
  24. Get 2 thumbs ginger, peeled and minced
  25. Make ready 2 cloves garlic, minced
  26. Take 3 shallots, minced
  27. Get 1 tsp Dijon mustard
  28. Make ready 2 tbsp sesame oil
  29. Make ready 1 1/2 cups grapeseed oil
  30. Prepare Grits
  31. Take 4 cups chicken broth
  32. Make ready 1 cup yellow corn grits
  33. Prepare 4 tbsp butter, unsalted
  34. Get 1 1/2 cups shredded sharp cheddar cheese
  35. Get 1 tbsp cajun seasoning
  36. Get 1/2 tsp garlic powder
  37. Get to taste salt and pepper,

The main credit goes to him, whilst making a southern kick with a different slaw and adding grits. Coconut Shrimp w/ Leek Slaw over Cajun Grits This recipe was tweaked from Chef Robert Irvine's Coconut Shrimp recipe from Restaurant Impossible. The main credit goes to him, whilst making a southern kick with a different slaw and adding grits. Recipe: Appetizing Coconut Shrimp w/ Leek Slaw over Cajun Grits.

Steps 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!

Coconut Shrimp w/ Leek Slaw over Cajun Grits. Here is how you achieve it. Ingredients of Coconut Shrimp w/ Leek Slaw over. Haberler, son dakika haberleri, yerel ve dünyadan en güncel gelişmeler, magazin, ekonomi, spor, gündem ve tüm gazete haberleri Türkiye'nin Açılış Sayfası Milliyet'te! What started out as a hobby cooking in the semi truck has turn into a passion of creating, elevating, and sharing delicious meals with the world. [HomeMade] Coconut Shrimp w/ Leek Slaw over Cajun Grits..

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