Hello everybody, I hope you are having an incredible day today.it’s Jorge Griffith. Today, I’m gonna show you how to make a special dish, coconut shrimp w/ leek slaw over cajun grits. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
When it comes to cooking, it’s crucial to keep in mind that everybody else started somewhere. I don’t know of a single person who came to be with a wooden cooking spoon and ready to go. There’s a great deal of learning which needs to be done in order to be a prolific cook and then there is always room for improvement. Not only do you will need to start with the basics when it comes to cooking however, you almost should begin again when learning to cook a new cuisine such as Chinese, Chinese, Thai, or Indian food.
Which usually means at any particular time in your cooking learning cycles there is quite probably someone somewhere that is worse or better in cooking more than you personally. Take heart from this as even the very best have bad days in terms of cooking. There are lots of men and women who cook for different factors. Some cook as a way to consume and live although some cook because they actually like the whole process of cooking. Some cook through the times of emotional trauma and many others cook out of utter boredom. Whatever your reason for cooking or understanding how to cook you should always begin with the fundamentals.
The good thing is that as soon as you’ve learned the fundamentals of cooking it is unlikely that you will ever have to relearn them. Which means that you may constantly develop and expand your own cooking abilities. Since you find new recipes and increase your culinary abilities and talents you will discover that preparing your meals from scratch is far more rewarding than preparing prepackaged meals which can be purchased from the shelves of your regional supermarkets.
You will also discover as your own experience and confidence grows that you will see yourself increasingly more often improvising when you proceed and adjusting meals to fulfill your personal preferences. If you’d like less or more of ingredients or would like to create a recipe somewhat less or more hot in flavor you can make simple adjustments along the way in order to attain this objective. Quite simply you will start in time to create recipes of your very own. And that’s something you will not fundamentally learn when it comes to basic cooking skills for beginners however you would never learn if you did not master those basic cooking abilities.
Coconut Shrimp w/ Leek Slaw over Cajun Grits is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Coconut Shrimp w/ Leek Slaw over Cajun Grits is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook coconut shrimp w/ leek slaw over cajun grits using 37 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Coconut Shrimp w/ Leek Slaw over Cajun Grits:
- Make ready Sprout and Leek Slaw
- Make ready 6 thick-cut bacon slices, diced (about 6 oz.)
- Take 1 large leek, thinly sliced (about 2 cups)
- Get 1 lb fresh Brussels sprouts, trimmed and shredded (about 8 cups)
- Make ready 1/3 cup olive oil
- Make ready 1/4 cup apple cider vinegar
- Prepare 2 tablespoons honey
- Prepare 1/2 teaspoon kosher salt
- Prepare 1/4 teaspoon black pepper
- Take 1/2 cup chopped toasted pecans
- Make ready 2 tablespoons thinly sliced fresh chives
- Take Shrimp
- Make ready 3 lbs 16/20* shrimp (*Denotes size of 16-20 shrimp per pound)
- Take 3 cups all-purpose flour
- Get 3 eggs, beaten
- Get 3 cups panko bread crumbs
- Take 1 cup shredded coconut, unsweetened
- Get 1/4 pineapple, thinly sliced
- Make ready Vegetable oil, enough for deep frying
- Prepare Togarashi Vinaigrette
- Make ready 1/2 cup rice wine vinegar
- Get 1 tbsp smoked paprika
- Make ready 1/4 cup honey
- Make ready 2 thumbs ginger, peeled and minced
- Make ready 2 cloves garlic, minced
- Get 3 shallots, minced
- Get 1 tsp Dijon mustard
- Get 2 tbsp sesame oil
- Make ready 1 1/2 cups grapeseed oil
- Get Grits
- Take 4 cups chicken broth
- Prepare 1 cup yellow corn grits
- Prepare 4 tbsp butter, unsalted
- Prepare 1 1/2 cups shredded sharp cheddar cheese
- Make ready 1 tbsp cajun seasoning
- Prepare 1/2 tsp garlic powder
- Make ready to taste salt and pepper,
Steps 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!
So that’s going to wrap it up for this exceptional food coconut shrimp w/ leek slaw over cajun grits recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!!
