Coconut Shrimp w/ Leek Slaw over Cajun Grits. Bold cajun flavor in one step! This Cajun Shrimp Has a Flavor You'll Constantly Crave! by Delish US. The deliciousness of this shrimp recipe relies on Cajun seasoning, which adds big, bold garlicky, peppery flavor.
I had not heard of Cajun or blackened… or grits. Cajun Shrimp Tacos. with creamy corn slaw. Shrimp, green bell pepper, slaw, corn… with some crispy jalapeños on top, this meal will have you dancing on the ceiling.
Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, coconut shrimp w/ leek slaw over cajun grits. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Bold cajun flavor in one step! This Cajun Shrimp Has a Flavor You'll Constantly Crave! by Delish US. The deliciousness of this shrimp recipe relies on Cajun seasoning, which adds big, bold garlicky, peppery flavor.
Coconut Shrimp w/ Leek Slaw over Cajun Grits is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Coconut Shrimp w/ Leek Slaw over Cajun Grits is something which I have loved my whole life.
To get started with this recipe, we must 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 can achieve it.
The ingredients needed to make Coconut Shrimp w/ Leek Slaw over Cajun Grits:
- {Make ready of Sprout and Leek Slaw.
- {Prepare 6 of thick-cut bacon slices, diced (about 6 oz.).
- {Take 1 of large leek, thinly sliced (about 2 cups).
- {Prepare 1 lb of fresh Brussels sprouts, trimmed and shredded (about 8 cups).
- {Prepare 1/3 cup of olive oil.
- {Make ready 1/4 cup of apple cider vinegar.
- {Take 2 tablespoons of honey.
- {Take 1/2 teaspoon of kosher salt.
- {Take 1/4 teaspoon of black pepper.
- {Take 1/2 cup of chopped toasted pecans.
- {Make ready 2 tablespoons of thinly sliced fresh chives.
- {Make ready of Shrimp.
- {Make ready 3 lbs of 16/20* shrimp (*Denotes size of 16-20 shrimp per pound).
- {Get 3 cups of all-purpose flour.
- {Make ready 3 of eggs, beaten.
- {Take 3 cups of panko bread crumbs.
- {Take 1 cup of shredded coconut, unsweetened.
- {Prepare 1/4 of pineapple, thinly sliced.
- {Take of Vegetable oil, enough for deep frying.
- {Make ready of Togarashi Vinaigrette.
- {Make ready 1/2 cup of rice wine vinegar.
- {Take 1 tbsp of smoked paprika.
- {Take 1/4 cup of honey.
- {Take 2 of thumbs ginger, peeled and minced.
- {Get 2 cloves of garlic, minced.
- {Prepare 3 of shallots, minced.
- {Get 1 tsp of Dijon mustard.
- {Make ready 2 tbsp of sesame oil.
- {Take 1 1/2 cups of grapeseed oil.
- {Take of Grits.
- {Get 4 cups of chicken broth.
- {Prepare 1 cup of yellow corn grits.
- {Get 4 tbsp of butter, unsalted.
- {Prepare 1 1/2 cups of shredded sharp cheddar cheese.
- {Make ready 1 tbsp of cajun seasoning.
- {Make ready 1/2 tsp of garlic powder.
- {Make ready to taste of salt and pepper,.
Add corn to hot pan and cook undisturbed until slightly. Cajun Shrimp and Grits- creamy grits with Cajun-seasoned shrimp with bold and spicy seasonings. Cajun Shrimp and Cheesy Grits: Pork Chops in a Cajun Tomato Sauce This quick and easy dinner of Cajun Shrimp and Cauliflower "Grits" has all the flavor and texture of the classic Southern Serve the Cajun shrimp over the Cauliflower "grits" and garnish with scallions, chopped parsley, or cilantro. Whip up this AIP coconut shrimp and grits and you may not want it any other way!
Steps 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!.
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. Cajun Shrimp & Cheesy Grits with Collard Greens & Green Tomato ChutneyBlue Apron. Our coconut shrimp recipe is baked rather than fried both because baking is easier and baked coconut shrimp are substantially healthier than fried. Plus, there's no drawback—coated with a crisp, savory-sweet coconut batter, this recipe yields the best coconut shrimp ever. Cajun shrimp and grits, a delicious southern dish: Shrimp, andouille sausage, garlic, lemon & pepper served over creamy cheese grits.
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