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Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, coconut shrimp w/ leek slaw over cajun grits. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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

Cajun Shrimp and Grits- creamy grits with Cajun-seasoned shrimp with bold and spicy seasonings. Simply add milk or stock when reheating grits over low heat on stove top while stirring it from. Cajun Shrimp & Cheesy Grits with Collard Greens & Green Tomato ChutneyBlue Apron.

To begin 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 that.

The ingredients needed to make Coconut Shrimp w/ Leek Slaw over Cajun Grits:

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

All of the big names have their own version of shrimp and grits: Paula Deen, Emeril, Bobby Flay, Pioneer Woman, etc. And I am sure they are all great! Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy. Blackened Red Snapper with Pepperjack Crawfish Cream Sauce.

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 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!

My Cajun Shrimp Fettuccine Alfredo is so easy and quick to make. I KNOW it will be your new favorite pasta recipe. Dig the jarred stuff and make your own delicious and creamy. At Castaways Raw Bar and Grill on Holden Beach in North Carolina, they serve up huge portions of spicy shrimp and grits. Grits görs i originalet på vitt majsmjöl och rediga mängder smör, här en lite lättare variant på majsmjöl och olivolja.

So that’s going to wrap it up for this exceptional food coconut shrimp w/ leek slaw over cajun grits recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!