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 2 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!
