Coconut Shrimp w/ Leek Slaw over Cajun Grits. This Cajun Shrimp Has a Flavor You'll Constantly Crave! by Delish US. This shrimp recipe is loaded with veggies and Cajun spice (you can make your own if you don't have a jar already!). Cajun shrimp and grits, a delicious southern dish: Shrimp, andouille sausage, garlic, lemon & pepper served over creamy cheese grits.

Coconut Shrimp w/ Leek Slaw over Cajun Grits Cajun Shrimp and Grits- creamy grits with Cajun-seasoned shrimp with bold and spicy seasonings. Simply add milk or stock when reheating grits over low heat on stove top while stirring it from. Heat oil in a large skillet over medium-high heat.

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we're going to make a special dish, coconut shrimp w/ leek slaw over cajun grits. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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This Cajun Shrimp Has a Flavor You'll Constantly Crave! by Delish US. This shrimp recipe is loaded with veggies and Cajun spice (you can make your own if you don't have a jar already!). Cajun shrimp and grits, a delicious southern dish: Shrimp, andouille sausage, garlic, lemon & pepper served over creamy cheese grits.

To get started with this particular recipe, we have to 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 that.

The ingredients needed to make Coconut Shrimp w/ Leek Slaw over Cajun Grits:

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

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Instructions 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!.

My Cajun Shrimp Fettuccine Alfredo is so easy and quick to make. I KNOW it will be your new favorite pasta recipe. Dig the jarred stuff and make your own delicious and creamy. Spoon the shrimp over bowls of grits with some of the butter. Slice the reserved scallion greens very thinly on the bias and sprinkle on top.

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