Brown Stew Shrimp with Sweet Potato Grits Recipe

Introduction

Brown Stew Shrimp with Sweet Potato Grits is a comforting and flavorful dish that combines tender shrimp in a rich, spiced brown stew sauce with creamy, cheesy grits enhanced by sweet potato puree. This hearty meal blends Caribbean-inspired spices with smooth textures for a delightful dining experience.

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 a pinch of kosher salt to a boil over medium-high heat. Gradually whisk in the grits little by little, stirring well to prevent clumps. Reduce heat to low, cover, and simmer gently. Stir the grits frequently to avoid lumps, adding a splash of water if they become too stiff. Cook until tender, about 30 minutes.
2. Step 2: Stir in the sweet potato puree, butter, half and half, shredded cheese, and white pepper. Mix until smooth and creamy. Taste and season with additional salt if needed. Keep warm on low heat, covered, while preparing the shrimp.
3. Step 3: Pat the shrimp dry. In a large bowl, toss the 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: Heat butter in a large skillet over medium heat. Add diced bell peppers, onion, carrot, and scotch bonnet pepper. Sauté until vegetables are 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 stir to combine with the vegetables.
6. Step 6: Add the marinated shrimp, chicken broth or stock, and sliced scallions to the skillet. Toss well to combine. Cover and simmer, stirring occasionally, until shrimp are opaque and cooked through, about 6-7 minutes. The sauce should thicken slightly.
7. Step 7: Spoon the sweet potato grits evenly into bowls. Top with the brown stew shrimp mixture. Garnish with extra sliced scallions if desired. Serve immediately and enjoy.

Tips & Variations

• For extra creaminess, stir in a little cream or more cheese to the grits just before serving.
• If you prefer less heat, omit the scotch bonnet pepper or substitute with a milder chili.
• Use shrimp tails on for extra flavor and a nice presentation, or off for easier eating.
• Leftover brown stew shrimp can be tossed with pasta or rice for a quick meal.

Storage

Store leftover shrimp and grits separately in airtight containers in the refrigerator for up to 3 days. Reheat shrimp gently over low heat with a splash of broth to prevent drying out. Warm grits in the microwave or on the stovetop, stirring in a little water or half and half to restore creaminess as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe with instant grits?

Instant grits are not recommended because they do not develop the same creamy texture or absorb the flavors as well as regular grits. For best results, use stone-ground or regular grits and cook them slowly.

What can I substitute for browning sauce?

If you don’t have browning sauce, you can use a small amount of soy sauce mixed with a little molasses or Worcestershire sauce to achieve a similar color and depth of flavor.

Brown Stew Shrimp with Sweet Potato Grits Recipe

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★★★★★

4.7 from 55 reviews

This Brown Stew Shrimp with Sweet Potato Grits recipe offers a rich and flavorful Caribbean-inspired dish that combines tender shrimp in a spicy, aromatic brown stew sauce served over creamy, cheesy sweet potato-infused grits. The dish perfectly balances creamy textures with bold spices and a subtle heat from Scotch bonnet peppers, making it a comforting yet exciting meal for any occasion.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• 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 grits; recommended Marsh Hen Mill)
• 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, 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 1 ½ cups grits a little at a time to prevent clumping, stirring well until blended. Reduce heat to low, cover, and simmer the grits gently for about 30 minutes, stirring often to prevent lumps. Add small splashes of water if the grits become too stiff, aiming for a thick but creamy texture.
2. Enrich Grits: Once tender, stir in ½ cup sweet potato puree, 2 tablespoons butter, ½ cup half and half, 1 cup shredded gouda cheese, and ¼ teaspoon white pepper. Mix thoroughly and adjust salt to taste. Keep warm on the lowest heat setting while preparing the shrimp.
3. Marinate Shrimp: Meanwhile, pat dry 1 lb jumbo shrimp. In a large bowl, combine the shrimp with 1 tablespoon avocado oil, 1 teaspoon smoked paprika, 1 teaspoon ground allspice, 1 teaspoon onion powder, 1 teaspoon garlic powder, and salt & fresh ground black pepper to taste. Toss well to coat the shrimp evenly and allow to marinate for at least 30 minutes.
4. Sauté Vegetables: Heat 4 tablespoons butter in a large skillet over medium heat. Add ½ green bell pepper, ½ red bell pepper, ½ small yellow onion, 1 large carrot (all finely diced), and 1 chopped, deseeded scotch bonnet pepper. Cook until the vegetables are tender and golden brown, about 6-7 minutes.
5. Add Aromatics and Sauce: Stir in 1 tablespoon garlic paste and 2 teaspoons ginger paste, cooking for about 1 minute until fragrant. Then add 2 teaspoons browning sauce and stir thoroughly to combine with the vegetables and aromatics.
6. Cook Shrimp: Add the marinated shrimp, 1 cup chicken broth or stock, and ¼ cup sliced scallions to the skillet. Toss to combine, cover, and simmer for 6-7 minutes, stirring occasionally, until the shrimp is fully opaque and cooked. The sauce should thicken slightly and coat the shrimp well.
7. Serve: Spoon the warm sweet potato grits evenly into serving bowls. Top with the brown stew shrimp and garnish with additional sliced scallions if desired. Serve immediately and enjoy!

Notes

• Use stone-ground grits for the best texture; avoid instant grits.
• If grits thicken too much while cooking or resting, add a splash of water to loosen.
• The scotch bonnet pepper adds authentic heat—remove seeds to reduce spiciness.
• Browning sauce adds rich color and depth; substitute with soy sauce if needed but flavor will differ.
• Adjust seasoning of grits and shrimp individually, especially salt and pepper, to taste.
• Marinating shrimp improves flavor penetration, so allow at least 30 minutes.
• Serve with extra sliced scallions for freshness and crunch.

Keywords: brown stew shrimp, sweet potato grits, Caribbean shrimp recipe, spicy shrimp, seafood with grits, smoked paprika shrimp, allspice shrimp, creamy grits, southern style grits