Coconut Shrimp w/ Leek Slaw over Cajun Grits. Cajun Shrimp and Grits- creamy grits with Cajun-seasoned shrimp with bold and spicy seasonings. Simply add milk or stock when reheating grits over low heat on stove top while stirring it from. Cajun Shrimp & Cheesy Grits with Collard Greens & Green Tomato ChutneyBlue Apron.

Coconut Shrimp w/ Leek Slaw over Cajun Grits Cajun shrimp and grits, a delicious southern dish: Shrimp, andouille sausage, garlic, lemon & pepper served over creamy cheese grits. All of the big names have their own version of shrimp and grits: Paula Deen, Emeril, Bobby Flay, Pioneer Woman, etc. And I am sure they are all great!

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Cajun Shrimp and Grits- creamy grits with Cajun-seasoned shrimp with bold and spicy seasonings. Simply add milk or stock when reheating grits over low heat on stove top while stirring it from. Cajun Shrimp & Cheesy Grits with Collard Greens & Green Tomato ChutneyBlue Apron.

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Ingredients requirements for Coconut Shrimp w/ Leek Slaw over Cajun Grits:

Prepare of Sprout and Leek Slaw.
Need 6 thick-cut bacon slices, diced (about 6 oz.).
Prepare 1 for large leek, thinly sliced (about 2 cups).
You need 1 lb of fresh Brussels sprouts, trimmed and shredded (about 8 cups).
You need 1/3 cup for olive oil.
Give 1/4 cup for apple cider vinegar.
Require 2 tablespoons honey.
Need 1/2 teaspoon - kosher salt.
You need 1/4 teaspoon of black pepper.
Give 1/2 cup chopped toasted pecans.
Give 2 tablespoons of thinly sliced fresh chives.
Give for Shrimp.
You need 3 lbs 16/20* shrimp (*Denotes size of 16-20 shrimp per pound).
Prepare 3 cups all-purpose flour.
Provide 3 - eggs, beaten.
Provide 3 cups - panko bread crumbs.
Need 1 cup of shredded coconut, unsweetened.
Give 1/4 of pineapple, thinly sliced.
Give Vegetable oil, enough for deep frying.
Prepare for Togarashi Vinaigrette.
Provide 1/2 cup of rice wine vinegar.
Provide 1 tbsp smoked paprika.
Give 1/4 cup of honey.
Give 2 - thumbs ginger, peeled and minced.
Provide 2 cloves of garlic, minced.
Prepare 3 - shallots, minced.
Provide 1 tsp - Dijon mustard.
Prepare 2 tbsp sesame oil.
You need 1 1/2 cups of grapeseed oil.
Need for Grits.
Require 4 cups chicken broth.
Provide 1 cup - yellow corn grits.
Require 4 tbsp of butter, unsalted.
Give 1 1/2 cups shredded sharp cheddar cheese.
Provide 1 tbsp - cajun seasoning.
Require 1/2 tsp - garlic powder.
Require to taste - salt and pepper,.

Heat oil in a large skillet over medium-high heat. Add tasso and sauté until crisp. Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy. At Castaways Raw Bar and Grill on Holden Beach in North Carolina, they serve up huge portions of spicy shrimp and grits.

Coconut Shrimp w/ Leek Slaw over Cajun Grits start cooking:

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!.

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. Spoon the shrimp over bowls of grits with some of the butter.

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