Brown Stew Shrimp with Sweet Potato Grits Recipe
Introduction
Brown Stew Shrimp with Sweet Potato Grits is a comforting dish that combines tender shrimp simmered in a spicy, flavorful sauce with creamy, cheesy grits enriched by sweet potato puree. This recipe offers a perfect balance of heat and richness, ideal for a satisfying dinner that feels both rustic and special.
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: Prepare the sweet potato grits by bringing water, chicken broth, and salt to a boil in a large saucepan over medium-high heat. Gradually whisk in the grits to prevent clumping, then reduce heat to low and cover. Simmer for about 30 minutes, stirring frequently to avoid lumps. Add water as needed to keep the grits thick but creamy.
- Step 2: Stir in the sweet potato puree, butter, half and half, shredded cheese, and white pepper into the cooked grits. Season with additional salt to taste and keep warm on the lowest heat while preparing the shrimp.
- Step 3: 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 it marinate for at least 30 minutes.
- Step 4: Melt butter in a large skillet over medium heat. Add bell peppers, onion, carrot, and scotch bonnet pepper. Sauté until vegetables are tender and golden, about 6–7 minutes. Stir in garlic and ginger paste, cooking until fragrant, about 1 minute.
- Step 5: Add browning sauce and stir to combine with vegetables. Then add marinated shrimp, chicken broth, and sliced scallions. Toss everything together, cover, and simmer for 6–7 minutes until shrimp is opaque and cooked through. The sauce should thicken slightly.
- Step 6: Serve by dividing the warm sweet potato grits among bowls. Top with the brown stew shrimp and garnish with extra scallions if desired. Enjoy!
Tips & Variations
- Use pumpkin puree instead of sweet potato puree for a different but equally delicious twist on the grits.
- If you prefer less heat, omit the scotch bonnet pepper or use a milder chili.
- Fresh grits work better than instant for a creamier texture, so avoid instant for this recipe.
- Try substituting gouda with sharp cheddar for a tangier flavor.
- To boost flavor, marinate the shrimp longer if time allows.
Storage
Store leftover shrimp and grits in separate airtight containers in the refrigerator for up to 3 days. Reheat the grits gently on the stove or in the microwave, adding a splash of water or half and half to loosen them if they thicken. Reheat the shrimp in a skillet over low heat until warmed through, avoiding overcooking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Thaw them completely and pat dry before seasoning to ensure the best texture and flavor.
What can I substitute for browning sauce?
If you don’t have browning sauce, you can use a combination of soy sauce and a small amount of molasses or caramelized sugar to mimic the color and depth it provides.
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Brown Stew Shrimp with Sweet Potato Grits Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Halal
Description
This Brown Stew Shrimp with Sweet Potato Grits recipe offers a delicious blend of tender shrimp cooked in a flavorful, spiced brown stew sauce, paired perfectly with creamy, cheesy sweet potato grits. The dish combines Caribbean-inspired spices and a rich, velvety texture, creating a comforting and vibrant meal ideal for any occasion.
Ingredients
Scale
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 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
For the 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 recommended)
- 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 3 ½ cups water, 1 cup chicken broth, and kosher salt to a boil over medium-high heat. Gradually whisk in the grits, stirring continuously to prevent clumping. Reduce heat to low, cover, and simmer gently for about 30 minutes, stirring often to avoid lumps. Add water as needed to maintain a thick yet creamy texture.
- Finish the Grits: Stir in the sweet potato puree, butter, half and half, shredded gouda cheese, and white pepper until well combined. Taste and adjust salt as desired. Keep warm on the lowest setting while preparing the shrimp.
- Marinate the Shrimp: Pat shrimp dry. In a large bowl, toss shrimp with avocado oil, smoked paprika, allspice, onion powder, garlic powder, kosher salt, and black pepper until fully coated. Let marinate for at least 30 minutes.
- Sauté the Vegetables: Melt butter in a large skillet 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, about 6-7 minutes. Stir in garlic and ginger pastes and cook until fragrant, about 1 minute. Add browning sauce and mix well.
- Cook the Shrimp: Add marinated shrimp, chicken broth, and sliced scallions to the skillet. Toss to combine, cover, and simmer for 6-7 minutes, stirring occasionally, until shrimp are opaque and cooked through and the sauce has thickened.
- Serve: Spoon the warm sweet potato grits into bowls. Top evenly with the brown stew shrimp mixture. Garnish with additional sliced scallions if desired. Enjoy immediately.
Notes
- Use stone-ground grits for best texture; avoid instant grits which do not provide the same creaminess.
- If grits thicken too much, add a splash of water or broth to loosen them up before serving.
- Adjust the heat level by either including or omitting the seeds from the scotch bonnet pepper.
- Browning sauce adds depth and color to the stew; substitute with soy sauce or omit if unavailable.
- Marinating the shrimp enhances flavor but can be done quickly if short on time.
- Keep the grits warm but do not overcook to prevent them from becoming stiff.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Keywords: brown stew shrimp, sweet potato grits, Caribbean shrimp recipe, creamy grits, spicy shrimp stew
