Recipe of Coconut Shrimp w/ Leek Slaw over Cajun Grits Speedy

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Changing light bulbs is definitely as good a spot to start as any. Naturally you shouldn't confine this to merely the kitchen area. The normal light bulbs are the incandescent type, which must be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are generally energy-efficient which means electricity consumption is definitely lower, and, while they cost a bit more to buy, will outlast an incandescent light ten times over. Using these longer-lasting lightbulbs has the actual benefit that many fewer lightbulbs make it into landfills. It goes further than merely replacing the lights, though; turning off lights that aren't needed is another good thing to do. The family spends a lot of time in the kitchen, and how frequently does the kitchen light go on in the morning and is left on all day long. And it's not limited to the kitchen, it goes on in other parts of the house as well. Try keeping the lights off if you don't absolutely need them, and notice exactly how much electricity you can save.

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We hope you got insight 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 need 37 ingredients and 16 steps. Here is how you achieve that.

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

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

Instructions 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 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..
6. Add leeks to skillet, and cook, stirring often, 3 minutes. 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 flour. 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!.

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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