Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, coconut shrimp w/ leek slaw over cajun grits. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Coconut Shrimp w/ Leek Slaw over Cajun Grits is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes yummy. 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 nice and they look wonderful.
Grit for sale at the leading marketplace for used machinery. Inquire for free and without registration Browse new releases, best sellers or classics & Find your next favourite book 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. Ingredients of Coconut Shrimp w/ Leek Slaw over Cajun Grits.
To get started with this 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 can achieve it.
The ingredients needed to make Coconut Shrimp w/ Leek Slaw over Cajun Grits:
- Take Sprout and Leek Slaw
- Take thick-cut bacon slices, diced (about 6 oz.)
- Get large leek, thinly sliced (about 2 cups)
- Take fresh Brussels sprouts, trimmed and shredded (about 8 cups)
- Make ready olive oil
- Make ready apple cider vinegar
- Take honey
- Make ready kosher salt
- Prepare black pepper
- Prepare chopped toasted pecans
- Take thinly sliced fresh chives
- Get Shrimp
- Make ready 16/20* shrimp (*Denotes size of 16-20 shrimp per pound)
- Get all-purpose flour
- Get eggs, beaten
- Prepare panko bread crumbs
- Make ready shredded coconut, unsweetened
- Get pineapple, thinly sliced
- Prepare Vegetable oil, enough for deep frying
- Make ready Togarashi Vinaigrette
- Prepare rice wine vinegar
- Get smoked paprika
- Get honey
- Make ready thumbs ginger, peeled and minced
- Get garlic, minced
- Get shallots, minced
- Prepare Dijon mustard
- Make ready sesame oil
- Get grapeseed oil
- Make ready Grits
- Get chicken broth
- Get yellow corn grits
- Make ready butter, unsalted
- Prepare shredded sharp cheddar cheese
- Make ready cajun seasoning
- Take garlic powder
- Take salt and pepper,
It's of Sprout and Leek Slaw. Coconut Shrimp w/ Leek Slaw over Cajun Grits. Bold cajun flavor in one step! This shrimp recipe is loaded with veggies and Cajun spice (you can make your own if you don't have a jar already!).
Steps to make 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!
Bold cajun flavor in one step! This shrimp recipe is loaded with veggies and Cajun spice (you can make your own if you don't have a jar already!). We went with bell peppers, onions, and corn, but any stir-fry vegetable would work here. At Castaways Raw Bar and Grill on Holden Beach in North Carolina, they serve up huge portions of spicy shrimp and. Here is how you can achieve that.
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