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

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, coconut shrimp w/ leek slaw over cajun grits. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Coconut Shrimp w/ Leek Slaw over Cajun Grits is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Coconut Shrimp w/ Leek Slaw over Cajun Grits is something which I’ve loved my whole life. They’re fine and they look fantastic.

This Cajun Shrimp Has a Flavor You'll Constantly Crave! by Delish US. This shrimp recipe is loaded with veggies and Cajun spice (you can make your own if you don't have a jar already!). Cajun shrimp and grits, a delicious southern dish: Shrimp, andouille sausage, garlic, lemon & pepper served over creamy cheese grits.

To get started with this recipe, we have to prepare a few components. You can have coconut shrimp w/ leek slaw over cajun grits using 37 ingredients and 16 steps. Here is how you can achieve that.

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

Add tasso and sauté until crisp. At Castaways Raw Bar and Grill on Holden Beach in North Carolina, they serve up huge portions of spicy shrimp and grits. This quick and easy dinner of Cajun Shrimp and Cauliflower "Grits" has all the flavor and texture of the classic Southern dish and is super healthy to boot! Serve the Cajun shrimp over the Cauliflower "grits" and garnish with scallions, chopped parsley, or cilantro.

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!

Jacked Up Cajun Shrimp made with Bourbon! Shrimp and grits started out as a seasonal fisherman's dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as "breakfast shrimp." These coconut shrimp come out perfectly crunchy. You'll wonder why you ever fried them at all! This crunchy coconut shrimp is baked instead of fried, and so easy! Great for dinner or as an appetizer.

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