Recipe: Coconut Shrimp W/ Leek Slaw Over Cajun Grits

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Today's special is the coconut shrimp w/ leek slaw over cajun grits. This enjoyable recipe is simple and quick to prepare.

All you require are 37 ingredients and the readiness to follow 16 easy steps.

• Sprout and Leek Slaw
• 6 thick-cut bacon slices, diced (about 6 oz.)
• 1 large leek, thinly sliced (about 2 cups)
• 1 lb fresh Brussels sprouts, trimmed and shredded (about 8 cups)
• 1/3 cup olive oil
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped toasted pecans
• 2 tablespoons thinly sliced fresh chives
• Shrimp
• 3 lbs 16/20* shrimp (*Denotes size of 16-20 shrimp per pound)
• 3 cups all-purpose flour
• 3 eggs, beaten
• 3 cups panko bread crumbs
• 1 cup shredded coconut, unsweetened
• 1/4 pineapple, thinly sliced
• Vegetable oil, enough for deep frying
• Togarashi Vinaigrette
• 1/2 cup rice wine vinegar
• 1 tbsp smoked paprika
• 1/4 cup honey
• 2 thumbs ginger, peeled and minced
• 2 cloves garlic, minced
• 3 shallots, minced
• 1 tsp Dijon mustard
• 2 tbsp sesame oil
• 1 1/2 cups grapeseed oil
• Grits
• 4 cups chicken broth
• 1 cup yellow corn grits
• 4 tbsp butter, unsalted
• 1 1/2 cups shredded sharp cheddar cheese
• 1 tbsp cajun seasoning
• 1/2 tsp garlic powder
• to taste salt and pepper,

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We trust that you’ve gained some valuable insights from this information. Now, let’s return to the preparation of the "coconut shrimp w/ leek slaw over cajun grits".

• For the grits:

  

• 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.

  

• Remove the saucepan from the heat and stir in the butter and then the cheese until completely melted. Season with salt and pepper.

  

• For the Sprouts Leek Slaw:

  

• 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.
• Add leeks to skillet, and cook, stirring often, 3 minutes. Combine leeks and Brussels sprouts in a large bowl.

  

• 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.

  

• For the Vinaigrette:

  

• In large mixing bowl, add rice wine vinegar, smoked paprika, honey, and Dijon mustard.
• Using a hand blender or whisk, slowly incorporate grapeseed and sesame oil.
• Finish with ginger, shallots, garlic, salt, and pepper.

  

• For the shrimp:
• In a mixing bowl, add panko bread crumbs and coconut. Mix together.

  

• Place shrimp in flour. Then add eggs and the panko bread crumb/coconut mixture.

  

• Fry shrimp in a 350° fryer for 2½ to 3 minutes until shrimp are cooked through. Shrimp should be golden brown in colour.

  

• 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!

  

We're sure that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve excellent results.

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