Brown Stew Shrimp with Sweet Potato Grits Recipe

Introduction

Brown Stew Shrimp with Sweet Potato Grits is a comforting and flavorful dish that combines creamy, cheesy grits with spicy, aromatic shrimp. Inspired by Caribbean flavors, this recipe is perfect for a cozy dinner that feels both indulgent and satisfying.

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
• 1 cup chicken broth or stock
• ¼ cup sliced scallions, plus more for garnish

Instructions

1. Step 1: Prepare the sweet potato grits. In a large saucepan, bring 3 ½ cups water, 1 cup chicken broth or stock, and kosher 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 prevent lumps, until tender—about 30 minutes. Add splash of water if the grits get too stiff.
2. Step 2: Stir in the sweet potato puree, 2 tablespoons butter, half and half, shredded cheese, and white pepper. Taste and season with more salt if needed. Keep warm on very low heat while preparing the shrimp.
3. Step 3: Prep the shrimp by patting them dry. In a bowl, toss shrimp with avocado oil, smoked paprika, ground allspice, onion powder, garlic powder, salt, and pepper. Let marinate for at least 30 minutes.
4. Step 4: In a large skillet, melt 4 tablespoons butter over medium heat. Add diced bell peppers, onion, carrot, and chopped scotch bonnet pepper. Sauté until tender and golden, about 6-7 minutes.
5. Step 5: Stir in garlic and ginger paste, cooking until fragrant, about 1 minute. Add browning sauce and mix well.
6. Step 6: Add the seasoned shrimp, 1 cup chicken broth, and sliced scallions. Toss to combine, cover the skillet, and simmer, stirring occasionally, for 6-7 minutes until shrimp are opaque and cooked through. The sauce should thicken to coat the shrimp.
7. Step 7: Serve by dividing the warm sweet potato grits among bowls. Top with brown stew shrimp and garnish with additional scallions if desired. Enjoy!

Tips & Variations

• Use pumpkin puree instead of sweet potato puree if you prefer a slightly different flavor.
• For a milder dish, omit or reduce the scotch bonnet pepper.
• Marinate the shrimp longer for more intense flavor.
• Serve with crusty bread to soak up the delicious sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally and adding a splash of water or broth if the grits thicken too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant grits for this recipe?

It’s best to use regular grits, not instant, because they provide a creamier texture and hold up better when cooked slowly with the puree and cheese.

How spicy is this dish?

The scotch bonnet pepper adds significant heat, but you can adjust or omit it to suit your spice preference.

Brown Stew Shrimp with Sweet Potato Grits Recipe

Print Recipe

★★★★★

4.4 from 67 reviews

A comforting and flavorful Caribbean-inspired dish featuring tender brown stew shrimp served over creamy sweet potato-infused grits. The combination of aromatic spices, slow-simmered shrimp, and cheesy sweet potato grits creates a hearty and satisfying meal perfect for any occasion.

• Author: Marco
• Prep Time: 40 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Caribbean

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)
• 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 (such as Grace browning)
• 1 cup chicken broth or stock
• ¼ cup sliced scallions, plus more for garnish

Instructions

1. Prepare the Sweet Potato Grits: In a large saucepan, bring 3 ½ cups water, 1 cup chicken broth or stock, and kosher salt to a boil over medium-high heat. Gradually whisk in the grits a little at a time to prevent clumping, stirring well until smoothly blended. Reduce heat to low, cover, and simmer. Frequently whisk the grits during cooking to prevent lumps. Cook until tender, approximately 30 minutes. Add a splash of water if the grits become too stiff, aiming for a thick yet creamy texture.
2. Finish the Grits: Stir in the sweet potato puree, 2 tablespoons butter, half and half, shredded cheese, and white pepper until fully combined. Taste and adjust salt as needed. Keep warm on the lowest heat setting while preparing the shrimp.
3. Marinate the Shrimp: Pat shrimp dry with a paper towel. In a large bowl, combine shrimp with avocado oil, smoked paprika, ground allspice, onion powder, garlic powder, kosher salt, and freshly ground black pepper. Toss to coat evenly and let marinate for at least 30 minutes.
4. Sauté the Vegetables: In a large skillet, melt 4 tablespoons butter over medium heat. Add diced bell peppers, onion, carrot, and chopped scotch bonnet pepper. Sauté until the vegetables are tender and golden brown, about 6-7 minutes. Stir in garlic and ginger paste, cooking until fragrant, about 1 minute. Add browning sauce and mix well to combine all flavors.
5. Cook the Brown Stew Shrimp: Add the marinated shrimp, 1 cup chicken broth or stock, and sliced scallions to the skillet. Toss to combine. Cover and simmer, stirring occasionally, until the shrimp turn opaque and are cooked through, about 6-7 minutes. The sauce should thicken slightly to coat the shrimp beautifully.
6. Serve: Divide the warm sweet potato grits evenly among serving bowls. Spoon the brown stew shrimp over the grits. Garnish with additional sliced scallions if desired. Serve immediately and enjoy this rich, flavorful dish.

Notes

• Use stone-ground or regular grits, not instant, for the best texture.
• If grits get too thick during cooking, add a little water to loosen them.
• Adjust the heat level by the amount of scotch bonnet pepper used; remove all seeds to reduce spice.
• Marinating the shrimp helps infuse the seasoning deeply for better flavor.
• Browning sauce adds a traditional rich color and umami flavor but can be substituted with soy sauce if unavailable.
• Gouda cheese provides a creamy, melty texture; sharp cheddar works well as an alternative.

Keywords: brown stew shrimp, sweet potato grits, Caribbean shrimp recipe, creamy grits, seafood stew, comfort food, spicy shrimp, gouda cheese grits