Delicious Recipe

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, coconut shrimp w/ leek slaw over cajun grits. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Slowly whisk within the grits, Cajun and garlic seasonings and cut down the heat to medium-low. Plate with grits in the center, surround the grits with the leek slaw, region various slices of. 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.

Coconut Shrimp w/ Leek Slaw over Cajun Grits is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Coconut Shrimp w/ Leek Slaw over Cajun Grits is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have coconut shrimp w/ leek slaw over cajun grits using 37 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Coconut Shrimp w/ Leek Slaw over Cajun Grits:

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

For the reviewer who said it wasn't sweet enough, try adding. Whip up this AIP coconut shrimp and grits and you may not want it any other way! If you've never had the pleasure of eating traditional grits, I'm I use coconut to create more digestible "grits." While the taste is different, they have a similar appearance and texture as normal grits. This shrimp recipe is loaded with veggies and Cajun spice (you can make your own if you don't have a jar already!).

Steps 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!

If you've never had the pleasure of eating traditional grits, I'm I use coconut to create more digestible "grits." While the taste is different, they have a similar appearance and texture as normal grits. This shrimp recipe is loaded with veggies and Cajun spice (you can make your own if you don't have a jar already!). We went with bell peppers, onions, and corn, but any stir-fry vegetable would work here. Cajun shrimp and grits, a delicious southern dish: Shrimp, andouille sausage, garlic, lemon & pepper served over creamy cheese grits. All of the big names have their own version of shrimp and grits: Paula Deen, Emeril, Bobby Flay, Pioneer Woman, etc.

So that’s going to wrap it up with this exceptional food coconut shrimp w/ leek slaw over cajun grits recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!