Shrimp and Grits with Green Apple-Parsley Salsa

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  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 30 min
  • Yield: 2 servings
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1 cup quick-cooking yellow grits

Kosher salt and freshly ground black pepper

About 1 tablespoon honey, or more as needed

2 tablespoons unsalted butter


2 tablespoons mustard seeds

2 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon oil from a jar of anchovies packed in oil

6 dashes hot sauce

1/2 Fresno chile, seeded and minced, plus 10 to 12 seeds

1 green apple, cored and finely diced

10 stems fresh parsley, finely chopped


6 U-10 shrimp, cleaned and tails on

Kosher salt

Canola oil, for cooking

A few pats unsalted butter

Zest of 1/2 lemon


  1. For the grits: Cover the grits in a medium pot with about a quart of hot water. Bring to a boil, whisking often, then cook over medium-high heat until tender, 35 to 45 minutes. Season with salt and pepper. Stir in the honey. When volcanic bubbles appear, turn off the heat. Add the butter and melt, continuing to whisk often. Taste and adjust seasoning with more salt, pepper and/or honey.
  2. For the salsa: Cover the mustard seeds in a small pan with about 1 cup hot water and bring to a boil. Meanwhile, mix the olive oil, vinegar, anchovy oil, hot sauce and Fresno chile in a medium bowl. When very little liquid remains in the pan, add the mustard seeds to the bowl with the oils and vinegar. Add the green apple and parsley. Mix and set aside.
  3. For the shrimp: Sprinkle the shrimp with salt. Lightly coat a large skillet with canola oil and cook the shrimp over medium-high heat. Add the butter to help with the browning. Flip the shrimp after about a minute. Add the lemon zest.
  4. Divide the grits between 2 bowls and top each with 3 pieces of shrimp. Drizzle the shrimp with the salsa.
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