Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, coconut shrimp w/ leek slaw over cajun grits. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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Free UK Delivery on Eligible Orders 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. Coconut Shrimp w/ Leek Slaw over Cajun Grits. Here is how you cook it.
To begin with this particular 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 cook that.
The ingredients needed to make Coconut Shrimp w/ Leek Slaw over Cajun Grits:
- Take Sprout and Leek Slaw
- Get 6 thick-cut bacon slices, diced (about 6 oz.)
- Get 1 large leek, thinly sliced (about 2 cups)
- Get 1 lb fresh Brussels sprouts, trimmed and shredded (about 8 cups)
- Get 1/3 cup olive oil
- Get 1/4 cup apple cider vinegar
- Prepare 2 tablespoons honey
- Prepare 1/2 teaspoon kosher salt
- Get 1/4 teaspoon black pepper
- Get 1/2 cup chopped toasted pecans
- Get 2 tablespoons thinly sliced fresh chives
- Get Shrimp
- Prepare 3 lbs 16/20* shrimp (*Denotes size of 16-20 shrimp per pound)
- Make ready 3 cups all-purpose flour
- Take 3 eggs, beaten
- Get 3 cups panko bread crumbs
- Take 1 cup shredded coconut, unsweetened
- Get 1/4 pineapple, thinly sliced
- Prepare Vegetable oil, enough for deep frying
- Prepare Togarashi Vinaigrette
- Take 1/2 cup rice wine vinegar
- Take 1 tbsp smoked paprika
- Take 1/4 cup honey
- Get 2 thumbs ginger, peeled and minced
- Take 2 cloves garlic, minced
- Prepare 3 shallots, minced
- Get 1 tsp Dijon mustard
- Take 2 tbsp sesame oil
- Get 1 1/2 cups grapeseed oil
- Take Grits
- Take 4 cups chicken broth
- Take 1 cup yellow corn grits
- Prepare 4 tbsp butter, unsalted
- Prepare 1 1/2 cups shredded sharp cheddar cheese
- Get 1 tbsp cajun seasoning
- Prepare 1/2 tsp garlic powder
- Make ready to taste salt and pepper,
Prepare of Sprout and Leek Slaw. We provide you only the perfect Coconut Shrimp w/ Leek Slaw over Cajun Grits recipe here. We also have wide variety of recipes to try. We also have wide variety of recipes to try.
Steps to make Coconut Shrimp w/ Leek Slaw over Cajun Grits:
- For the grits:
- 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.
- Remove the saucepan from the heat and stir in the butter and then the cheese until completely melted. Season with salt and pepper.
- For the Sprouts Leek Slaw:
- 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.
- Add leeks to skillet, and cook, stirring often, 3 minutes. Combine leeks and Brussels sprouts in a large bowl.
- 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.
- For the Vinaigrette:
- In large mixing bowl, add rice wine vinegar, smoked paprika, honey, and Dijon mustard.
- Using a hand blender or whisk, slowly incorporate grapeseed and sesame oil.
- Finish with ginger, shallots, garlic, salt, and pepper.
- For the shrimp:
- In a mixing bowl, add panko bread crumbs and coconut. Mix together.
- Place shrimp in flour. Then add eggs and the panko bread crumb/coconut mixture.
- Fry shrimp in a 350° fryer for 2½ to 3 minutes until shrimp are cooked through. Shrimp should be golden brown in colour.
- 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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