Description
A comforting and flavorful dish featuring tender jumbo shrimp simmered in a richly spiced brown stew sauce, served atop creamy sweet potato-infused grits with gouda cheese. This recipe blends Caribbean-inspired seasonings with soulful Southern grits for a hearty, satisfying meal.
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)
- 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 (Grace browning preferred)
- 1 cup chicken broth or stock
- ¼ cup sliced scallions, plus more for garnish
Instructions
- Prepare the Sweet Potato Grits: In a large saucepan, bring water, chicken broth or stock, and kosher 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 let simmer gently for about 30 minutes, whisking frequently to prevent lumps. Add water if grits become too stiff, aiming for a thick yet creamy consistency.
- Finish the Grits: Stir in the sweet potato puree, butter, half and half, shredded gouda cheese, and white pepper until fully combined. Taste and adjust salt if needed. Keep grits warm on the lowest heat while preparing the shrimp.
- Marinate the Shrimp: Pat shrimp dry. In a large bowl, toss shrimp with avocado oil, smoked paprika, ground allspice, onion powder, garlic powder, salt, and black pepper. Let marinate for at least 30 minutes.
- Sauté the Vegetables: In a large skillet, melt butter over medium heat. Add diced green and red bell peppers, yellow onion, carrot, and chopped scotch bonnet pepper. Cook until vegetables are tender and golden brown, about 6-7 minutes.
- Add Aromatics and Sauce: Stir in garlic paste and ginger paste, cooking for about 1 minute until fragrant. Add browning sauce and stir well to combine with the vegetables.
- Cook the Shrimp: Add marinated shrimp, chicken broth or stock, and sliced scallions to the skillet. Toss everything together, cover, and simmer for 6-7 minutes, stirring occasionally until shrimp are opaque and cooked through and the sauce thickens.
- Assemble and Serve: Divide warm sweet potato grits among bowls, top evenly with brown stew shrimp, and garnish with additional sliced scallions if desired. Serve immediately and enjoy.
Notes
- Use regular grits, not instant, for the best texture.
- If grits become too thick during cooking, add a splash of water to loosen.
- Adjust scotch bonnet pepper quantity to control heat level.
- Allow shrimp to marinate at least 30 minutes for the best flavor.
- Browning sauce adds a distinctive deep color and flavor; substitute carefully if unavailable.
- Keep grits warm on low heat to maintain creamy consistency while finishing shrimp.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Caribbean Southern Fusion
Keywords: brown stew shrimp, sweet potato grits, Caribbean shrimp recipe, seafood and grits, spicy shrimp stew
