Introduction

Brown Stew Shrimp with Sweet Potato Grits is a comforting and flavorful dish that combines tender shrimp simmered in a rich, spiced sauce with creamy, cheesy grits. This recipe brings a vibrant Caribbean twist to a classic Southern favorite, perfect for a satisfying weeknight meal or a special occasion.

This image shows a dish with two main layers on a white plate. The bottom layer is creamy and yellow, with a soft, smooth texture, likely a base of creamy grits or polenta. On top, there is a thick layer of cooked shrimp that are reddish-orange with visible spices, mixed with small pieces of cooked vegetables like green onions and red bell peppers, all coated in a rich, glossy brown sauce. The shrimp are arranged unevenly, some curled and some lying flat, giving a hearty and colorful look. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large saucepan, bring the water, chicken broth or stock, and salt to a boil over medium-high heat. Gradually whisk in the grits a little at a time to prevent clumping, stirring well until blended. Reduce heat to low, cover, and simmer, stirring often, until tender, about 30 minutes. Add a splash of water if the grits become too stiff.

Step 2: Stir in the sweet potato puree, butter, half and half, shredded cheese, and white pepper until well combined. Taste and adjust salt as needed. Keep warm, covered, on the lowest heat while preparing the shrimp.

Step 3: Pat the shrimp dry with paper towels. In a large bowl, toss the shrimp with avocado oil, smoked paprika, allspice, onion powder, garlic powder, salt, and pepper. Let marinate for at least 30 minutes.

Step 4: Melt butter in a large skillet over medium heat. Add diced bell peppers, onion, carrot, and chopped scotch bonnet pepper. Sauté until tender and golden, about 6–7 minutes. Stir in garlic and ginger paste and cook until fragrant, about 1 minute.

Step 5: Add browning sauce to the skillet, mixing well with the vegetables. Then add the seasoned shrimp, chicken broth, and sliced scallions. Toss to combine and cover. Simmer, stirring occasionally, until shrimp is opaque and cooked through, about 6–7 minutes. The sauce should thicken and coat the shrimp nicely.

Step 6: Divide the sweet potato grits among serving bowls. Spoon the brown stew shrimp over the grits. Garnish with additional sliced scallions if desired and serve immediately.

Tips & Variations

Use smoked gouda for a richer flavor in the grits or sharp cheddar for a classic taste.

Adjust the heat level by using fewer scotch bonnet pepper seeds or substituting with milder chili peppers.

If grits thicken too much, simply stir in a splash of water or broth to loosen them up and keep a creamy texture.

Marinate the shrimp longer for a deeper flavor, up to 2 hours in the refrigerator.

FAQs

Can I use instant grits for this recipe?

Instant grits are not recommended as they have a different texture and won’t develop the creamy, tender consistency that traditional grits provide in this dish.

What can I substitute for scotch bonnet pepper?

You can substitute scotch bonnet with habanero pepper or use a milder chili like jalapeño if you prefer less heat. Remember to adjust the amount to suit your spice tolerance.