Easy Fast Cooking Coconut Shrimp w Leek Slaw over Cajun Grits Restaurant Style

Fast recipe ultimate Coconut Shrimp w/ Leek Slaw over Cajun Grits easy, fast, practical.

37 ingredients, 16 steps, cooking Coconut Shrimp w/ Leek Slaw over Cajun Grits

Good Morning my mother, at this time you get prepare recipe Coconut Shrimp w/ Leek Slaw over Cajun Grits with 37 ingredients and 16 steps. Below this is how to prepare, please observe carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 37 ingredients and 16 stages of easy cooking Coconut Shrimp w/ Leek Slaw over Cajun Grits.

Ingredients for Coconut Shrimp w/ Leek Slaw over Cajun Grits

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

If all basic ingredients Coconut Shrimp w/ Leek Slaw over Cajun Grits it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Process Cooking 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!
    
17. Finish and Enjoy.

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