Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, coconut shrimp w/ leek slaw over cajun grits. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Great recipe for Coconut Shrimp w/ Leek Slaw over Cajun Grits. This recipe was tweaked from Chef Robert Irvine's Coconut Shrimp recipe from Restaurant Impossible. The main credit goes to him, whilst making a southern kick with a different slaw and adding grits.
Coconut Shrimp w/ Leek Slaw over Cajun Grits is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Coconut Shrimp w/ Leek Slaw over Cajun Grits is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must 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 can achieve it.
The ingredients needed to make Coconut Shrimp w/ Leek Slaw over Cajun Grits:
- Prepare Sprout and Leek Slaw
- Prepare 6 thick-cut bacon slices, diced (about 6 oz.)
- Make ready 1 large leek, thinly sliced (about 2 cups)
- Make ready 1 lb fresh Brussels sprouts, trimmed and shredded (about 8 cups)
- Prepare 1/3 cup olive oil
- Take 1/4 cup apple cider vinegar
- Prepare 2 tablespoons honey
- Get 1/2 teaspoon kosher salt
- Get 1/4 teaspoon black pepper
- Get 1/2 cup chopped toasted pecans
- Make ready 2 tablespoons thinly sliced fresh chives
- Get Shrimp
- Get 3 lbs 16/20* shrimp (*Denotes size of 16-20 shrimp per pound)
- Prepare 3 cups all-purpose flour
- Prepare 3 eggs, beaten
- Prepare 3 cups panko bread crumbs
- Make ready 1 cup shredded coconut, unsweetened
- Make ready 1/4 pineapple, thinly sliced
- Make ready Vegetable oil, enough for deep frying
- Prepare Togarashi Vinaigrette
- Make ready 1/2 cup rice wine vinegar
- Take 1 tbsp smoked paprika
- Get 1/4 cup honey
- Take 2 thumbs ginger, peeled and minced
- Make ready 2 cloves garlic, minced
- Take 3 shallots, minced
- Make ready 1 tsp Dijon mustard
- Make ready 2 tbsp sesame oil
- Prepare 1 1/2 cups grapeseed oil
- Get Grits
- Make ready 4 cups chicken broth
- Get 1 cup yellow corn grits
- Get 4 tbsp butter, unsalted
- Make ready 1 1/2 cups shredded sharp cheddar cheese
- Get 1 tbsp cajun seasoning
- Get 1/2 tsp garlic powder
- Prepare to taste salt and pepper,
Slowly whisk in the grits, Cajun and garlic seasonings and reduce the heat to medium-low. Coconut Shrimp w/ Leek Slaw over Cajun Grits This recipe was tweaked from Chef Robert Irvine's Coconut Shrimp recipe from Restaurant Impossible. The main credit goes to him, whilst making a southern kick with a different slaw and adding grits. Coconut Shrimp w/ Leek Slaw over Cajun Grits This recipe was tweaked from Chef Robert Irvine's Coconut Shrimp recipe from Restaurant Impossible.
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!
The main credit goes to him, whilst making a southern kick with a different slaw and adding grits. Coconut Shrimp w/ Leek Slaw over Cajun Grits This recipe was tweaked from Chef Robert Irvine's Coconut Shrimp recipe from Restaurant Impossible. The main credit goes to him, whilst making a southern kick with a different slaw and adding grits. Since grilled shrimp is such a versatile main dish (these three different versions are in my current rotation), what you serve it with is equally as flexible. Coconut Shrimp w/ Leek Slaw over Cajun Grits. by The Cast Iron Soulé; Fillet Mignon w/ Kicker Shrimp Scalloped Baby Potatoes. by The Cast Iron Soulé; Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa. by The Cast Iron Soulé; Paprika Pork Chops w/ Peach Mint Purée & Creamy Coconut Curry Lentils.
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