Easiest Way to Make Quick Coconut Shrimp w/ Leek Slaw over Cajun Grits

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We hope you got benefit from reading it, now let's go back to coconut shrimp w/ leek slaw over cajun grits recipe. 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:

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

Instructions 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!.

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