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Before you jump to Coconut Shrimp w/ Leek Slaw over Cajun Grits recipe, you may want to read this short interesting healthy tips about Snacks that give You Vitality.
Ingesting healthy foods can make all the difference in the way we feel. If we eat more healthy meals and a lesser amount of of the bad ones we generally feel much better. A salad helps us feel much better than a piece of pizza (physically anyway). Sometimes it’s hard to find wholesome foods for treats between meals. Shopping for snack foods can be a difficult task because you have countless options. Why not try some of the following nutritious snacks the next time you need some extra energy?
While searching for a convenient wholesome snack, do not forget about yogurt. Eating fat free yogurt in place of a healthy larger lunch isn’t a good idea. As a treat, however, yogurt is one of the greatest things you’ll be able to reach for. It contains a lot of calcium, proteins, and B vitamins. Yogurt is simple for the human body to digest and, depending on the type of culture utilized to make the yogurt youre eating, can also help normalize your digestive system. Try putting in some wholesome nuts to unsweetened yogurt for a healthy snack idea. It’s an simple way to lessen sugar while still enjoying a yummy snack.
You will not have to look far to find a wide variety of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s easy to find exactly what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to coconut shrimp w/ leek slaw over cajun grits recipe. To cook coconut shrimp w/ leek slaw over cajun grits you only need 37 ingredients and 16 steps. Here is how you do that.
The ingredients needed to make Coconut Shrimp w/ Leek Slaw over Cajun Grits:
- You need Sprout and Leek Slaw
- Prepare 6 thick-cut bacon slices, diced (about 6 oz.)
- Provide 1 large leek, thinly sliced (about 2 cups)
- Prepare 1 lb fresh Brussels sprouts, trimmed and shredded (about 8 cups)
- Get 1/3 cup olive oil
- Take 1/4 cup apple cider vinegar
- Provide 2 tablespoons honey
- You need 1/2 teaspoon kosher salt
- Prepare 1/4 teaspoon black pepper
- You need 1/2 cup chopped toasted pecans
- Use 2 tablespoons thinly sliced fresh chives
- Get Shrimp
- Provide 3 lbs 16/20* shrimp (*Denotes size of 16-20 shrimp per pound)
- You need 3 cups all-purpose flour
- Take 3 eggs, beaten
- Get 3 cups panko bread crumbs
- Take 1 cup shredded coconut, unsweetened
- Get 1/4 pineapple, thinly sliced
- Prepare Vegetable oil, enough for deep frying
- Get Togarashi Vinaigrette
- Take 1/2 cup rice wine vinegar
- Prepare 1 tbsp smoked paprika
- Prepare 1/4 cup honey
- You need 2 thumbs ginger, peeled and minced
- Provide 2 cloves garlic, minced
- Prepare 3 shallots, minced
- Get 1 tsp Dijon mustard
- Prepare 2 tbsp sesame oil
- Get 1 1/2 cups grapeseed oil
- Get Grits
- Use 4 cups chicken broth
- You need 1 cup yellow corn grits
- You need 4 tbsp butter, unsalted
- You need 1 1/2 cups shredded sharp cheddar cheese
- Get 1 tbsp cajun seasoning
- You need 1/2 tsp garlic powder
- Take to taste salt and pepper,
Instructions 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!
For those of you who have never had it before, coconut shrimp is basically shrimp rolled in coconut and fried to a delicious crisp. I added about a tablespoon of flour then some chicken stock. When it was thick I added the shrimp back and then spooned over quick cook grits. This baked honey cajun shrimp recipe can easily be doubled or tripled to feed a larger crowd. Cauliflower "rice" and a splash of coconut milk stand in for creamy corn grits in this easy riff on Cajun comfort food.
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