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