Hello everybody, it is Sophie, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, coconut shrimp w/ leek slaw over cajun grits. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Coconut Shrimp w/ Leek Slaw over Cajun Grits is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Coconut Shrimp w/ Leek Slaw over Cajun Grits is something which I have loved my whole life.

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

Step by Step 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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