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 Brad, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, coconut shrimp w/ leek slaw over cajun grits. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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 is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It's easy, it's quick, it tastes delicious. Coconut Shrimp w/ Leek Slaw over Cajun Grits is something which I've loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook coconut shrimp w/ leek slaw over cajun grits using 37 ingredients and 16 steps. Here is how you cook 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.).
{Take 1 of large leek, thinly sliced (about 2 cups).
{Take 1 lb of fresh Brussels sprouts, trimmed and shredded (about 8 cups).
{Prepare 1/3 cup of olive oil.
{Make ready 1/4 cup of apple cider vinegar.
{Prepare 2 tablespoons of honey.
{Take 1/2 teaspoon of kosher salt.
{Get 1/4 teaspoon of black pepper.
{Take 1/2 cup of chopped toasted pecans.
{Prepare 2 tablespoons of thinly sliced fresh chives.
{Take of Shrimp.
{Prepare 3 lbs of 16/20* shrimp (*Denotes size of 16-20 shrimp per pound).
{Make ready 3 cups of all-purpose flour.
{Prepare 3 of eggs, beaten.
{Get 3 cups of panko bread crumbs.
{Take 1 cup of shredded coconut, unsweetened.
{Get 1/4 of pineapple, thinly sliced.
{Take of Vegetable oil, enough for deep frying.
{Get of Togarashi Vinaigrette.
{Prepare 1/2 cup of rice wine vinegar.
{Get 1 tbsp of smoked paprika.
{Prepare 1/4 cup of honey.
{Make ready 2 of thumbs ginger, peeled and minced.
{Get 2 cloves of garlic, minced.
{Take 3 of shallots, minced.
{Take 1 tsp of Dijon mustard.
{Make ready 2 tbsp of sesame oil.
{Make ready 1 1/2 cups of grapeseed oil.
{Prepare of Grits.
{Take 4 cups of chicken broth.
{Get 1 cup of yellow corn grits.
{Make ready 4 tbsp of butter, unsalted.
{Prepare 1 1/2 cups of shredded sharp cheddar cheese.
{Take 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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