Brown Stew Shrimp with Sweet Potato Grits Recipe
This flavorful Brown Stew Shrimp with Sweet Potato Grits recipe combines tender, seasoned jumbo shrimp cooked in a rich, spiced brown stew sauce with creamy, cheesy sweet potato-infused grits. The dish features a perfect balance of savory, spicy, and slightly sweet elements, making it a comforting and satisfying meal inspired by Caribbean cuisine.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Caribbean
Ingredients
Scale
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
- Prepare the Sweet Potato Grits: In a large saucepan, bring the water, chicken broth, and salt to a boil over medium-high heat. Gradually whisk in the grits a little at a time to prevent clumping, stirring until blended. Reduce heat to low, cover, and cook slowly, stirring regularly to avoid lumps, for about 30 minutes until tender. Add water as needed to maintain a thick but creamy consistency.
- Finish the Grits: Stir in the sweet potato puree, butter, half and half, shredded cheese, and white pepper. Mix thoroughly and season with additional salt if desired. Keep warm on low heat while preparing the shrimp.
- Marinate the Shrimp: Pat shrimp dry with paper towels. In a large bowl, combine shrimp with avocado oil, smoked paprika, allspice, onion powder, garlic powder, salt, and pepper. Toss well to coat all shrimp evenly. Let marinate for at least 30 minutes.
- 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 tender and golden brown, about 6-7 minutes. Add garlic and ginger paste, cooking for another minute until fragrant.
- Add Browning Sauce and Liquids: Stir in the browning sauce to combine with the vegetables. Then add the marinated shrimp, chicken broth, and sliced scallions. Mix well.
- Simmer the Shrimp: Cover the skillet and let the shrimp simmer, stirring occasionally, until opaque and cooked through, about 6-7 minutes. The sauce should thicken slightly and coat the shrimp well.
- Assemble and Serve: Spoon warm sweet potato grits into serving bowls. Top evenly with the brown stew shrimp. Garnish with additional sliced scallions if desired. Serve immediately and enjoy.
Notes
- If grits thicken too much or become stiff, add a splash of water to loosen them while maintaining a creamy texture.
- Marinating the shrimp enhances the flavor—do not skip the 30-minute marination time.
- You can adjust the heat level by controlling the amount of scotch bonnet pepper or omitting it for a milder dish.
- Use freshly peeled and deveined shrimp for best texture and taste.
- The browning sauce adds depth and color typical of Caribbean-style brown stew; substitute with soy sauce if unavailable but flavor will differ.
- Stir the grits periodically during cooking to prevent lumps and sticking to the pan.
Keywords: brown stew shrimp, sweet potato grits, Caribbean shrimp recipe, seafood and grits, spicy shrimp stew, cheesy grits, scotch bonnet shrimp
