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

Description

A Caribbean-inspired dish of juicy shrimp simmered in a savory brown stew sauce, served over creamy and cheesy 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

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Instructions

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 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: Serve the brown stew shrimp over warm sweet potato grits and garnish with additional scallions.

Notes

If the grits get too thick while cooking, add more water or broth as needed.
For extra heat, leave the seeds in the scotch bonnet pepper.
Serve with a side of steamed vegetables or fried plantains for a complete meal.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dishes
Method: Stovetop
Cuisine: Caribbean, Southern

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 10g
Sodium: 890mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 30g
Cholesterol: 220mg