Brown Stew Shrimp with Sweet Potato Grits Recipe

Introduction

Experience a comforting fusion of flavors with this Brown Stew Shrimp served over creamy Sweet Potato Grits. The rich, spiced shrimp perfectly complement the smooth, cheesy grits, making it a satisfying meal for any occasion.

Ingredients

• 3 ½ cups water, plus more as needed
• 1 cup chicken broth or stock
• Kosher salt, to taste
• 1 ½ cups grits (not instant grits)
• ½ cup sweet potato puree (or pumpkin puree)
• 2 tablespoons butter
• ½ cup half and half
• 1 cup shredded gouda cheese (or sharp cheddar cheese)
• ¼ teaspoon white pepper
• 1 lb jumbo shrimp, peeled & deveined (tail on or off)
• 1 tablespoon avocado oil (or olive oil)
• 1 teaspoon smoked paprika
• 1 teaspoon ground allspice
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Kosher salt & fresh ground black pepper, to taste
• 4 tablespoons butter
• ½ green bell pepper, finely diced
• ½ red bell pepper, finely diced
• ½ small yellow onion, finely diced
• 1 large carrot, finely diced
• 1 scotch bonnet pepper, deseeded & chopped
• 1 tablespoon garlic paste
• 2 teaspoons ginger paste
• 2 teaspoons browning sauce (such as Grace browning)
• 1 cup chicken broth or stock
• ¼ cup sliced scallions, plus more for garnish

Instructions

1. Step 1: In a large saucepan, bring the water, chicken broth or stock, and salt to a boil over medium-high heat. Gradually whisk in the grits a little at a time to prevent clumping. Reduce heat to low, cover, and simmer, stirring often to avoid lumps, until tender—about 30 minutes. Add a splash of water if the grits become too stiff.
2. Step 2: Stir in the sweet potato puree, butter, half and half, shredded cheese, and white pepper until well combined. Season with additional salt as needed. Keep warm on low heat, covered, while preparing the shrimp.
3. Step 3: Pat the shrimp dry. In a bowl, toss shrimp with avocado oil, smoked paprika, ground allspice, onion powder, garlic powder, salt, and black pepper. Let marinate for at least 30 minutes.
4. Step 4: In a large skillet, melt butter over medium heat. Add diced green and red bell peppers, onion, carrot, and chopped scotch bonnet pepper. Sauté until vegetables are tender and golden, about 6–7 minutes.
5. Step 5: Stir in garlic paste and ginger paste, cooking for about 1 minute until fragrant. Add browning sauce and mix well.
6. Step 6: Add seasoned shrimp, chicken broth or stock, and sliced scallions to the skillet. Toss to combine, cover, and simmer for 6–7 minutes, stirring occasionally, until shrimp are opaque and cooked through and the sauce has thickened.
7. Step 7: Serve the brown stew shrimp over the warm sweet potato grits. Garnish with additional scallions if desired. Enjoy!

Tips & Variations

• Use pumpkin puree as a substitute for sweet potato puree for a slightly different flavor.
• Adjust the amount of scotch bonnet pepper to control the heat level.
• If grits become too thick, stir in a splash of water or broth to loosen them up.
• For a dairy-free variation, substitute butter and half and half with plant-based alternatives and omit cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the grits and sauce as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, but be sure to thaw the shrimp completely and pat dry before marinating to ensure proper texture and flavor.

What type of grits are best for this dish?

Stone-ground grits or regular grits work best to achieve a creamy texture. Avoid instant grits as they won’t provide the same consistency and depth of flavor.

Brown Stew Shrimp with Sweet Potato Grits Recipe

Print Recipe

★★★★★

4.8 from 142 reviews

This flavorful Brown Stew Shrimp with Sweet Potato Grits recipe combines tender jumbo shrimp simmered in a richly spiced brown stew sauce with creamy grits enriched by sweet potato puree and gouda cheese. Perfect for a comforting and elegant meal, this dish beautifully blends Southern-style cooking with Caribbean-inspired flavors.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Caribbean Southern Fusion

Ingredients

Scale 1x2x3x

Sweet Potato Grits

• 3 ½ cups water, plus more as needed
• 1 cup chicken broth or stock
• Kosher salt, to taste
• 1 ½ cups grits (not instant grits)
• ½ cup sweet potato puree (or pumpkin puree)
• 2 tablespoons butter
• ½ cup half and half
• 1 cup shredded gouda cheese (or sharp cheddar cheese)
• ¼ teaspoon white pepper

Brown Stew Shrimp

• 1 lb jumbo shrimp, peeled & deveined (tail on or off)
• 1 tablespoon avocado oil (or olive oil)
• 1 teaspoon smoked paprika
• 1 teaspoon ground allspice
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Kosher salt & fresh ground black pepper, to taste
• 4 tablespoons butter
• ½ green bell pepper, finely diced
• ½ red bell pepper, finely diced
• ½ small yellow onion, finely diced
• 1 large carrot, finely diced
• 1 scotch bonnet pepper, deseeded & chopped
• 1 tablespoon garlic paste
• 2 teaspoons ginger paste
• 2 teaspoons browning sauce (e.g., Grace browning)
• 1 cup chicken broth or stock
• ¼ cup sliced scallions, plus more for garnish

Instructions

1. Prepare Sweet Potato Grits: In a large saucepan, combine water, chicken broth, and kosher salt and bring to a boil over medium-high heat. Gradually whisk in the grits to prevent lumps. Reduce heat to low, cover, and simmer for about 30 minutes, whisking frequently to maintain a smooth consistency. Add a splash of water if needed to keep the grits thick but creamy.
2. Finish the Grits: Stir in the sweet potato puree, butter, half and half, shredded gouda cheese, and white pepper until fully combined. Taste and adjust salt as desired. Keep warm on low heat, covered, while preparing the shrimp.
3. Marinate the Shrimp: Pat shrimp dry with paper towels. In a large bowl, toss shrimp with avocado oil, smoked paprika, ground allspice, onion powder, garlic powder, kosher salt, and black pepper. Allow shrimp to marinate for at least 30 minutes.
4. Sauté Vegetables: In a large skillet, melt butter over medium heat. Add diced green and red bell peppers, onion, carrot, and chopped scotch bonnet pepper. Sauté until vegetables are tender and golden brown, about 6-7 minutes. Stir in garlic paste and ginger paste and cook until fragrant, about 1 minute. Add browning sauce and stir to combine.
5. Cook Shrimp Stew: Add the seasoned shrimp, chicken broth, and sliced scallions to the skillet with the vegetables. Toss to combine, cover, and simmer until the shrimp are opaque and cooked through, about 6-7 minutes. Stir occasionally; the sauce should thicken slightly to coat the shrimp.
6. Serve: Spoon the warm sweet potato grits evenly among bowls. Top with the brown stew shrimp mixture and garnish with additional sliced scallions if desired. Serve immediately and enjoy your comforting Southern-Caribbean fusion dish.

Notes

• Use stone-ground grits instead of instant for the best texture and flavor.
• If grits become too thick or stiff, add a splash of water or chicken broth to loosen them.
• Adjust the heat level by adding more or less scotch bonnet pepper based on your spice tolerance.
• Marinate shrimp for at least 30 minutes to enhance flavor absorption.
• Browning sauce adds authentic Caribbean depth but can be substituted with a mix of soy sauce and molasses if unavailable.
• Keep the grits warm on low heat while cooking the shrimp to serve everything hot and fresh.

Keywords: Brown Stew Shrimp, Sweet Potato Grits, Caribbean Shrimp, Southern Grits, Spiced Shrimp, Comfort Food