Coconut Shrimp w/ Leek Slaw over Cajun Grits, tasty & perfect

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Use Sprout and Leek Slaw.
Use thick-cut bacon slices, diced (about 6 oz.).
Prepare large leek, thinly sliced (about 2 cups).
Use fresh Brussels sprouts, trimmed and shredded (about 8 cups).
You need to prepare olive oil.
Use apple cider vinegar.
You need to prepare honey.
Use kosher salt.
You need black pepper.
Prepare chopped toasted pecans.
Prepare thinly sliced fresh chives.
You need to prepare Shrimp.
You need to prepare 16/20* shrimp (*Denotes size of 16-20 shrimp per pound).
You need to prepare all-purpose flour.
Prepare eggs, beaten.
Use panko bread crumbs.
Use shredded coconut, unsweetened.
Use pineapple, thinly sliced.
Provide Vegetable oil, enough for deep frying.
You need Togarashi Vinaigrette.
You need rice wine vinegar.
Provide smoked paprika.
Use honey.
You need to prepare thumbs ginger, peeled and minced.
You need garlic, minced.
You need to prepare shallots, minced.
You need to prepare Dijon mustard.
Prepare sesame oil.
Prepare grapeseed oil.
Provide Grits.
Use chicken broth.
You need yellow corn grits.
Use butter, unsalted.
Provide shredded sharp cheddar cheese.
You need cajun seasoning.
Provide garlic powder.
Provide salt and pepper,.

Short Tips:

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!.

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