Free Super House Recipes 2021

Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, coconut shrimp w/ leek slaw over cajun grits. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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

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.

To begin with this particular recipe, we have to first 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 it.

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

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

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!

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!

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