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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.
Alright, don’t linger, let’s practice this coconut shrimp w/ leek slaw over cajun grits formula with 37 components which are undoubtedly easy to obtain, and we have to process them at the very least through 16 actions. You should commit a while on this, so the resulting food could be perfect.
Composition for Coconut Shrimp w/ Leek Slaw over Cajun Grits:
- Give Sprout and Leek Slaw
- You need 6 - thick-cut bacon slices, diced (about 6 oz.)
- Provide 1 - large leek, thinly sliced (about 2 cups)
- Prepare 1 lb of fresh Brussels sprouts, trimmed and shredded (about 8 cups)
- Need 1/3 cup - olive oil
- Take 1/4 cup - apple cider vinegar
- Take 2 tablespoons of honey
- Require 1/2 teaspoon - kosher salt
- Require 1/4 teaspoon - black pepper
- Make ready 1/2 cup chopped toasted pecans
- Get 2 tablespoons thinly sliced fresh chives
- Make ready of Shrimp
- You need 3 lbs - 16/20* shrimp (*Denotes size of 16-20 shrimp per pound)
- Give 3 cups of all-purpose flour
- Give 3 - eggs, beaten
- Provide 3 cups for panko bread crumbs
- Provide 1 cup of shredded coconut, unsweetened
- Require 1/4 pineapple, thinly sliced
- Give of Vegetable oil, enough for deep frying
- Get - Togarashi Vinaigrette
- Require 1/2 cup rice wine vinegar
- Make ready 1 tbsp for smoked paprika
- Need 1/4 cup - honey
- Give 2 for thumbs ginger, peeled and minced
- Need 2 cloves - garlic, minced
- Take 3 shallots, minced
- You need 1 tsp Dijon mustard
- You need 2 tbsp sesame oil
- Provide 1 1/2 cups - grapeseed oil
- Make ready - Grits
- Get 4 cups - chicken broth
- Take 1 cup yellow corn grits
- Get 4 tbsp butter, unsalted
- You need 1 1/2 cups shredded sharp cheddar cheese
- Take 1 tbsp of cajun seasoning
- Need 1/2 tsp for garlic powder
- Give 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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