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We hope you got insight from reading it, now let’s go back to coconut shrimp w/ leek slaw over cajun grits recipe. 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 prepare Coconut Shrimp w/ Leek Slaw over Cajun Grits:

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

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!.

Coconut Shrimp w/ Leek Slaw over Cajun Grits Langkah-langkah. 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. Coconut Shrimp w/ Leek Slaw over Cajun Grits. This recipe was tweaked from Chef Robert Irvine's Coconut Shrimp recipe from Restaurant Impossible.

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