Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how 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 tasty. This will be really delicious.
Cajun spiced shrimp (for a little kick!) on a bed of creamy, cheesy grits and topped with crumbled bacon. But you know, over the years I've learned… yea, me lucky me… there is nothing like some nicely cooked shrimp in bacon grease on a bed of those gooey grits, sprinkled with bacon bits. This Cajun Shrimp Has a Flavor You'll Constantly Crave! by Delish US. Cajun Shrimp and Grits- creamy grits with Cajun-seasoned shrimp with bold and spicy seasonings.
Coconut Shrimp w/ Leek Slaw over Cajun Grits is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Coconut Shrimp w/ Leek Slaw over Cajun Grits is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook coconut shrimp w/ leek slaw over cajun grits using 37 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Shrimp w/ Leek Slaw over Cajun Grits:
- Get Sprout and Leek Slaw
- Get 6 thick-cut bacon slices, diced (about 6 oz.)
- Make ready 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
- Make ready 1/4 cup apple cider vinegar
- Make ready 2 tablespoons honey
- Prepare 1/2 teaspoon kosher salt
- Prepare 1/4 teaspoon black pepper
- Prepare 1/2 cup chopped toasted pecans
- Take 2 tablespoons thinly sliced fresh chives
- Make ready Shrimp
- Prepare 3 lbs 16/20* shrimp (*Denotes size of 16-20 shrimp per pound)
- Prepare 3 cups all-purpose flour
- Take 3 eggs, beaten
- Make ready 3 cups panko bread crumbs
- Take 1 cup shredded coconut, unsweetened
- Make ready 1/4 pineapple, thinly sliced
- Take Vegetable oil, enough for deep frying
- Take Togarashi Vinaigrette
- Take 1/2 cup rice wine vinegar
- Make ready 1 tbsp smoked paprika
- Make ready 1/4 cup honey
- Make ready 2 thumbs ginger, peeled and minced
- Get 2 cloves garlic, minced
- Get 3 shallots, minced
- Get 1 tsp Dijon mustard
- Make ready 2 tbsp sesame oil
- Get 1 1/2 cups grapeseed oil
- Prepare Grits
- Prepare 4 cups chicken broth
- Prepare 1 cup yellow corn grits
- Get 4 tbsp butter, unsalted
- Take 1 1/2 cups shredded sharp cheddar cheese
- Prepare 1 tbsp cajun seasoning
- Take 1/2 tsp garlic powder
- Prepare to taste salt and pepper,
This version is inspired by theirs—zesty with green onions and tasso ham, with a generous dose of Cajun spice. This quick and easy dinner of Cajun Shrimp and Cauliflower "Grits" has all the flavor and texture of the classic Southern dish and is super healthy to boot! Serve the Cajun shrimp over the Cauliflower. Blackened Red Snapper with Pepperjack Crawfish Cream Sauce.
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!
Serve the Cajun shrimp over the Cauliflower. Blackened Red Snapper with Pepperjack Crawfish Cream Sauce. My Cajun Shrimp Fettuccine Alfredo is so easy and quick to make. I KNOW it will be your new favorite pasta recipe. Dig the jarred stuff and make your own delicious and creamy Alfredo sauce!
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