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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.

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; 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

Find it online: https://www.cheftara.com/brown-stew-shrimp-with-sweet-potato-grits-recipe/