Coconut Shrimp w/ Leek Slaw over Cajun Grits.
You can have Coconut Shrimp w/ Leek Slaw over Cajun Grits using 37 ingredients and 16 steps. Here is how you cook that.
Ingredients of Coconut Shrimp w/ Leek Slaw over Cajun Grits
- It's of Sprout and Leek Slaw.
- It's 6 of thick-cut bacon slices, diced (about 6 oz.).
- Prepare 1 of large leek, thinly sliced (about 2 cups).
- Prepare 1 lb of fresh Brussels sprouts, trimmed and shredded (about 8 cups).
- It's 1/3 cup of olive oil.
- You need 1/4 cup of apple cider vinegar.
- Prepare 2 tablespoons of honey.
- It's 1/2 teaspoon of kosher salt.
- Prepare 1/4 teaspoon of black pepper.
- Prepare 1/2 cup of chopped toasted pecans.
- It's 2 tablespoons of thinly sliced fresh chives.
- It's of Shrimp.
- You need 3 lbs of 16/20* shrimp (*Denotes size of 16-20 shrimp per pound).
- It's 3 cups of all-purpose flour.
- You need 3 of eggs, beaten.
- It's 3 cups of panko bread crumbs.
- You need 1 cup of shredded coconut, unsweetened.
- It's 1/4 of pineapple, thinly sliced.
- You need of Vegetable oil, enough for deep frying.
- Prepare of Togarashi Vinaigrette.
- Prepare 1/2 cup of rice wine vinegar.
- You need 1 tbsp of smoked paprika.
- You need 1/4 cup of honey.
- Prepare 2 of thumbs ginger, peeled and minced.
- It's 2 cloves of garlic, minced.
- You need 3 of shallots, minced.
- It's 1 tsp of Dijon mustard.
- Prepare 2 tbsp of sesame oil.
- You need 1 1/2 cups of grapeseed oil.
- Prepare of Grits.
- You need 4 cups of chicken broth.
- Prepare 1 cup of yellow corn grits.
- Prepare 4 tbsp of butter, unsalted.
- You need 1 1/2 cups of shredded sharp cheddar cheese.
- Prepare 1 tbsp of cajun seasoning.
- Prepare 1/2 tsp of garlic powder.
- Prepare to taste of salt and pepper,.
Coconut Shrimp w/ Leek Slaw over Cajun Grits instructions
- 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!.