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This recipe was tweaked from Chef Robert Irvine’s Coconut Shrimp recipe from Restaurant Impossible. The main credit goes to him, whilst making a southern kick with a different slaw and adding grits.

Ingredients and spices that need to be prepared to make Coconut Shrimp w/ Leek Slaw over Cajun Grits:

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

Steps to make a 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!