Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Coconut Shrimp w/ Leek Slaw over Cajun Grit It is one of my favorites recipe This time, I will make it a little bit unique. This is gonna smell and look deliciou

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

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

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 minute Transfer to a plate lined with paper towel 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 minute 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 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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