All Recipes

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, coconut shrimp w/ leek slaw over cajun grits. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Coconut Shrimp w/ Leek Slaw over Cajun Grits is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Coconut Shrimp w/ Leek Slaw over Cajun Grits is something that I have loved my whole life.

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 get started with this recipe, we have to prepare a few components. You can cook 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. Take Sprout and Leek Slaw
2. Prepare 6 thick-cut bacon slices, diced (about 6 oz.)
3. Make ready 1 large leek, thinly sliced (about 2 cups)
4. Prepare 1 lb fresh Brussels sprouts, trimmed and shredded (about 8 cups)
5. Prepare 1/3 cup olive oil
6. Prepare 1/4 cup apple cider vinegar
7. Make ready 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. Get Shrimp
13. Get 3 lbs 16/20* shrimp (*Denotes size of 16-20 shrimp per pound)
14. Prepare 3 cups all-purpose flour
15. Take 3 eggs, beaten
16. Make ready 3 cups panko bread crumbs
17. Make ready 1 cup shredded coconut, unsweetened
18. Take 1/4 pineapple, thinly sliced
19. Make ready 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. Prepare 2 cloves garlic, minced
26. Take 3 shallots, minced
27. Make ready 1 tsp Dijon mustard
28. Get 2 tbsp sesame oil
29. Get 1 1/2 cups grapeseed oil
30. Prepare Grits
31. Take 4 cups chicken broth
32. Take 1 cup yellow corn grits
33. Make ready 4 tbsp butter, unsalted
34. Make ready 1 1/2 cups shredded sharp cheddar cheese
35. Prepare 1 tbsp cajun seasoning
36. Get 1/2 tsp garlic powder
37. Take to taste salt and pepper,

It can be prepared as a crunchy dish with the shrimp coated and deep fried, pan-fried or baked, and as a sautéed dish using coconut milk and other ingredients. It can be prepared and served on skewers. These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to Very delicious!

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!

I chilled the batter and marmalade overnight and prepared the shrimp the next day. Even though I lost coconut in the oil, a lot was still. Cajun Shrimp and Grits- creamy grits with Cajun-seasoned shrimp with bold and spicy seasonings. An elevated classic Southern comfort food! · These delectable Shrimp and Grits are cooked with Cajun seasoning, red pepper, green onions, crisp bacon and garlic over a bed of creamy cheddar. Coconut shrimp is an American delicacy, and so I prefer to retain native terminology.

So that’s going to wrap this up for this exceptional food coconut shrimp w/ leek slaw over cajun grits recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!