Name: Brown Stew Shrimp with Sweet Potato Grits
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Caribbean
Ingredients: For the 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 tbsp butter; ½ cup half and half; 1 cup shredded gouda or sharp cheddar cheese; ¼ tsp white pepper; For the Brown Stew Shrimp:; 1 lb jumbo shrimp, peeled & deveined (tail on or off); 1 tbsp avocado oil (or olive oil); 1 tsp smoked paprika; 1 tsp ground allspice; 1 tsp onion powder; 1 tsp garlic powder; Kosher salt & fresh ground black pepper, to taste; 4 tbsp 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 tbsp garlic paste; 2 tsp ginger paste; 2 tsp browning sauce (e.g., Grace browning); 1 cup chicken broth or stock; ¼ cup sliced scallions, plus more for garnish

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This hearty and flavorful Brown Stew Shrimp with Sweet Potato Grits brings together the richness of brown stew shrimp and the creamy indulgence of sweet potato grits. Inspired by Caribbean and Southern flavors, it’s perfect for a cozy meal that feels like a warm hug. Tender shrimp cooked in a savory, spiced sauce is served over creamy grits made with sweet potato, butter, cheese, and a hint of white pepper. This dish is a delicious fusion of comfort and heat, sure to please anyone at the table.

Why You’ll Love This Recipe

This recipe is a true crowd-pleaser, combining bold Caribbean spices with the comforting, creamy texture of Southern-style grits. The sweet potato in the grits adds a lovely natural sweetness that complements the savory, spiced shrimp perfectly. The use of smoked paprika, allspice, and scotch bonnet pepper in the shrimp creates a rich depth of flavor, while the sharp cheddar or gouda in the grits gives them a luscious, cheesy finish. It’s a flavorful, filling dish that is sure to impress at any dinner table. Brown Stew Shrimp with Sweet Potato Grits

Ingredients

For the 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 tbsp butter
½ cup half and half
1 cup shredded gouda or sharp cheddar cheese
¼ tsp white pepper

For the Brown Stew Shrimp:
1 lb jumbo shrimp, peeled & deveined (tail on or off)
1 tbsp avocado oil (or olive oil)
1 tsp smoked paprika
1 tsp ground allspice
1 tsp onion powder
1 tsp garlic powder
Kosher salt & fresh ground black pepper, to taste
4 tbsp 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 tbsp garlic paste
2 tsp ginger paste
2 tsp browning sauce (e.g., Grace browning)
1 cup chicken broth or stock
¼ cup sliced scallions, plus more for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For 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.
Reduce heat to low, cover, and cook the grits, stirring occasionally for about 30 minutes, until tender. Add water as needed if grits get too thick.
Stir in sweet potato puree, butter, half and half, cheese, and white pepper. Adjust seasoning with more salt if desired. Keep warm while preparing the shrimp.

For the Brown Stew Shrimp:

Pat shrimp dry and toss with oil, smoked paprika, allspice, onion powder, garlic powder, salt, and pepper. Let marinate for at least 30 minutes.
In a large skillet, melt butter over medium heat. Add diced bell peppers, onion, carrot, and scotch bonnet. Sauté until tender, about 6-7 minutes.
Stir in garlic and ginger paste and cook for 1 minute until fragrant. Add browning sauce and combine.
Add seasoned shrimp, chicken broth, and sliced scallions. Toss to coat, cover, and simmer for 6-7 minutes, or until shrimp is cooked through and sauce has thickened.
Serve the brown stew shrimp over warm sweet potato grits and garnish with additional scallions.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

For a spicier kick: Add more scotch bonnet pepper or use a hotter variety of chili pepper.
Substitute for shrimp: You can use chicken, fish, or even tofu as a substitute for shrimp, adjusting the cooking times accordingly.
Make it dairy-free: Use coconut milk or a plant-based cream alternative instead of half and half and cheese to make this dish dairy-free.
Use sweet potatoes in the shrimp: Instead of adding sweet potato puree to the grits, you could sauté some diced sweet potatoes with the shrimp for an added sweetness.

Storage/Reheating

Storage: Leftover shrimp and grits should be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the grits over low heat on the stove, adding a splash of water or broth to loosen them up. Reheat the shrimp in a skillet over medium heat, adding a little bit of broth or water to prevent it from drying out.

FAQs

How do I make grits creamy?

For the creamiest grits, use a combination of butter, cream or half and half, and cheese, and cook them slowly over low heat. Stir frequently to prevent clumps.

Can I make the sweet potato grits ahead of time?

Yes, you can prepare the grits ahead of time. Store them in an airtight container in the fridge and reheat on the stove with a little water or broth.

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp will work perfectly fine. Just be sure to thaw them completely and pat them dry before seasoning.

How spicy is this dish?

The heat comes from the scotch bonnet pepper, which is quite spicy. If you’re sensitive to heat, you can reduce or omit the pepper or substitute with a milder variety like jalapeño.

Can I make this recipe without the browning sauce?

The browning sauce adds a deep, rich flavor, but if you don’t have it, you can skip it or substitute with a small amount of soy sauce or balsamic vinegar.

Is this dish gluten-free?

Yes, this recipe is gluten-free as long as you use certified gluten-free grits. Be sure to check that all other ingredients are gluten-free as well.

Can I use instant grits for this recipe?

It’s best to use regular grits for this recipe to get the creamy texture, but you can use instant grits in a pinch. Just adjust the cooking time accordingly.

Can I make this dish vegetarian?

Yes, you can make it vegetarian by swapping the shrimp with a plant-based protein such as tofu or tempeh.

How do I make this dish less rich?

To reduce the richness, you can use less butter, cheese, or cream in the grits, and opt for a leaner protein like chicken breast instead of shrimp.

Can I serve this dish with a side?

Yes, this dish would pair well with a light salad, steamed vegetables, or even some crusty bread to soak up the delicious sauce.

Conclusion

Brown Stew Shrimp with Sweet Potato Grits is a delicious and comforting dish that combines vibrant Caribbean flavors with Southern-style comfort food. The tender shrimp in a savory, spiced sauce served over creamy, cheesy sweet potato grits is a true treat for the taste buds. Whether you’re making this for a family dinner or a special occasion, this dish is sure to impress and satisfy.

Brown Stew Shrimp with Sweet Potato Grits