Coconut Shrimp w/ Leek Slaw over Cajun Grits ~ Happy Cooking - at this moment is being sought after by many Buddy around us, one of them is you. they indeed have get used to to take advantage of internet on smartphone to looking for information to be used insight. Therefore Our give Information related Coconut Shrimp w/ Leek Slaw over Cajun Grits is could you make it insight. Great recipe for Coconut Shrimp w/ Leek Slaw over Cajun Grits. This recipe was tweaked from Chef Robert Irvine's Coconut Shrimp recipe from Restaurant Slowly whisk in the grits, Cajun and garlic seasonings and reduce the heat to medium-low. Coconut Shrimp w/ Leek Slaw over Cajun Grits.
Whip up this AIP coconut shrimp and grits and you may not want it any other way! 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. This shrimp recipe is loaded with veggies and Cajun spice (you can make your own if you don't have a jar already!). our able to create Coconut Shrimp w/ Leek Slaw over Cajun Grits to take advantage of 37 ingredient 16 step. the following step by step for cook it.
The composition for cooking Coconut Shrimp w/ Leek Slaw over Cajun Grits
- capable need to provide too Sprout and Leek Slaw.
- capable need to provide too 6 thick-cut bacon slices, diced (about 6 oz.).
- capable need to provide 1 large leek, thinly sliced (about 2 cups).
- capable need to provide 1 lb fresh Brussels sprouts, trimmed and shredded (about 8 cups).
- Please buddy prepare 1/3 cup olive oil.
- capable need to provide too 1/4 cup apple cider vinegar.
- Please prepare 2 tablespoons honey.
- capable need to provide 1/2 teaspoon kosher salt.
- You need to prepare 1/4 teaspoon black pepper.
- Please buddy prepare 1/2 cup chopped toasted pecans.
- Also add 2 tablespoons thinly sliced fresh chives.
- Please prepare Shrimp.
- Also add 3 lbs 16/20* shrimp (*Denotes size of 16-20 shrimp per pound).
- capable need to provide too 3 cups all-purpose flour.
- capable need to provide too 3 eggs, beaten.
- capable need to provide too 3 cups panko bread crumbs.
- capable need to provide 1 cup shredded coconut, unsweetened.
- Buddy also needs 1/4 pineapple, thinly sliced.
- capable need to provide too Vegetable oil, enough for deep frying.
- You need to prepare Togarashi Vinaigrette.
- Buddy also needs 1/2 cup rice wine vinegar.
- Buddy also needs 1 tbsp smoked paprika.
- You need to prepare 1/4 cup honey.
- Please prepare 2 thumbs ginger, peeled and minced.
- capable need to provide 2 cloves garlic, minced.
- Buddy also needs 3 shallots, minced.
- Please buddy prepare 1 tsp Dijon mustard.
- You need 2 tbsp sesame oil.
- Buddy also needs 1 1/2 cups grapeseed oil.
- You need Grits.
- You need 4 cups chicken broth.
- You need 1 cup yellow corn grits.
- capable need to provide 4 tbsp butter, unsalted.
- Please buddy prepare 1 1/2 cups shredded sharp cheddar cheese.
- You need to prepare 1 tbsp cajun seasoning.
- Also add 1/2 tsp garlic powder.
- You need to taste salt and pepper,.
We went with bell peppers, onions, and corn, but any stir-fry vegetable would work here. This coconut shrimp recipe is fantastic to serve as an appetizer, tapas plate, or party food. Excellent eaten on its own or served with sweet-spicy sauces or a fresh mango dip. Spread coconut over a plate or other dry surface, and set beside the bowl of batter.
The Instructions how to cooking 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!.
Then hold the shrimp by the tail,(using. Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy. Heat olive oil in a large skillet over medium-high heat. This cajun blackened shrimp recipe is one of the best and my absolute favorite ways to cook shrimp. Another important step is not to over-crowd the pan.
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