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

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

Cajun Shrimp Tacos. with creamy corn slaw. Shrimp, green bell pepper, slaw, corn… with some crispy jalapeños on top, this meal will have you dancing on the ceiling. Add corn to hot pan and cook undisturbed until slightly. Cajun Shrimp and Grits- creamy grits with Cajun-seasoned shrimp with bold and spicy seasonings.

Coconut Shrimp w/ Leek Slaw over Cajun Grits is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Coconut Shrimp w/ Leek Slaw over Cajun Grits is something which I have loved my entire life.

To begin with this particular recipe, we must first 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 cook it.

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

Add tasso and sauté until crisp. Learn how to make Coconut Shrimp. This is the best Coconut Shrimp I've ever tasted! Whip up this AIP coconut shrimp and grits and you may not want it any other way!

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!

This is the best Coconut Shrimp I've ever tasted! Whip up this AIP coconut shrimp and grits and you may not want it any other way! If you've never had the pleasure of eating traditional grits, I'm I use coconut to create more digestible "grits." While the taste is different, they have a similar appearance and texture as normal grits.. Coconut Shrimp W/ Curry Dipping Sauce, Easy Coconut Shrimp With Pineapple Dipping Sauce, Coconut & Shrimp Patties And Avocado Mayo Dipping Sauce. Baked Coconut Shrimp and Zucchini w/Apricot Dipping Sauce Lori's Culinary Creations.

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