Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, coconut shrimp w/ leek slaw over cajun grits. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Coconut shrimp is a shrimp dish prepared using shrimp and coconut as primary ingredients. 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.

Coconut Shrimp w/ Leek Slaw over Cajun Grits is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Coconut Shrimp w/ Leek Slaw over Cajun Grits is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have 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. Make ready Sprout and Leek Slaw
2. Prepare 6 thick-cut bacon slices, diced (about 6 oz.)
3. Prepare 1 large leek, thinly sliced (about 2 cups)
4. Make ready 1 lb fresh Brussels sprouts, trimmed and shredded (about 8 cups)
5. Take 1/3 cup olive oil
6. Make ready 1/4 cup apple cider vinegar
7. Prepare 2 tablespoons honey
8. Get 1/2 teaspoon kosher salt
9. Make ready 1/4 teaspoon black pepper
10. Get 1/2 cup chopped toasted pecans
11. Prepare 2 tablespoons thinly sliced fresh chives
12. Make ready Shrimp
13. Get 3 lbs 16/20* shrimp (*Denotes size of 16-20 shrimp per pound)
14. Make ready 3 cups all-purpose flour
15. Make ready 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. Prepare Vegetable oil, enough for deep frying
20. Take Togarashi Vinaigrette
21. Prepare 1/2 cup rice wine vinegar
22. Make ready 1 tbsp smoked paprika
23. Prepare 1/4 cup honey
24. Prepare 2 thumbs ginger, peeled and minced
25. Get 2 cloves garlic, minced
26. Get 3 shallots, minced
27. Get 1 tsp Dijon mustard
28. Get 2 tbsp sesame oil
29. Get 1 1/2 cups grapeseed oil
30. Take Grits
31. Take 4 cups chicken broth
32. Get 1 cup yellow corn grits
33. Get 4 tbsp butter, unsalted
34. Get 1 1/2 cups shredded sharp cheddar cheese
35. Make ready 1 tbsp cajun seasoning
36. Prepare 1/2 tsp garlic powder
37. Make ready to taste salt and pepper,

In this video, you'll see how to make a spicy shrimp bisque that's New Orleans meets Southeast Asia. Then it goes Asian Cajun, getting a fiery boost from red curry paste plus some cooling coconut milk, which gives it a little sweetness that works wonderfully with the shrimp. How do you make Cajun Shrimp and Grits? First, in a medium sized skillet over medium-high heat. cook chopped bacon to desired crispiness.

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!

In a medium sized skillet over medium high heat, cook the bacon until desired crispness. Remove with a slotted spoon and set aside on a plate. 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. At Castaways Raw Bar and Grill on Holden Beach in North Carolina, they serve up huge portions of spicy shrimp and grits.

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