There’s something so comforting about this Brown Stew Shrimp with Sweet Potato Grits Recipe—the rich, spicy shrimp perfectly paired with creamy, cheesy grits that have a subtle sweetness from the sweet potatoes. It’s like a warm hug on a plate, and honestly, once you try it, you’ll want to make it again and again.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Brown Stew Shrimp with Sweet Potato Grits Recipe
- Top Tip
- How to Serve Brown Stew Shrimp with Sweet Potato Grits Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Brown Stew Shrimp with Sweet Potato Grits Recipe
Why You'll Love This Recipe
I’m always drawn to dishes that bring bold flavors and cozy textures together, and this Brown Stew Shrimp with Sweet Potato Grits Recipe nails it every time. It’s comforting yet vibrant, loaded with spices that dance on your palate but balanced by the mellow grits.
- Flavor Harmony: The combination of smoky, spicy shrimp and sweet, cheesy grits creates an unforgettable taste experience.
- Simple Ingredients: You won’t need fancy or hard-to-find items, just great staples you can find anywhere.
- Perfect Comfort Food: This meal feels indulgent but is surprisingly easy and quick to make for weeknight dinners.
- Customizable: You can swap in different cheeses or adjust the heat level to suit your liking, making it truly your own.
Ingredients & Why They Work
This recipe shines because all these ingredients come together so well—each playing a supportive role for big flavor without overpowering the dish. When you shop, look for fresh, high-quality shrimp and the best grits you can find (Marsh Hen Mill is a favorite). I also love using chicken broth instead of water to give extra depth.
- Shrimp: Jumbo shrimp bring a meaty bite that holds up to the bold spices; fresh or thawed from frozen works fine.
- Smoked Paprika & Allspice: These add warmth and a subtle earthiness that’s key in brown stew.
- Sweet Potato Puree: Gives the grits a lovely natural sweetness and beautiful color—pumpkin puree can be a good substitute.
- Grits: Choose stone-ground or regular grits, not instant, for creamy texture and richer flavor.
- Cheese (Gouda or Cheddar): Melted into the grits, adds a velvety, cheesy richness that’s so satisfying.
- Browning Sauce: Adds color and deep flavor, so don’t skip it—it’s the secret to that classic brown stew taste.
- Scotch Bonnet Pepper: Provides heat and sweetness; if you want to tone down the spice, deseed it carefully or reduce the amount.
- Butter and Half & Half: For that creamy, luscious finish in the grits.
Make It Your Way
I love tweaking this recipe based on what I have or how spicy I’m feeling. It’s flexible, which means you can easily make it your own and get great results every time.
- Milder Heat: Sometimes, I swap the scotch bonnet for a milder pepper or just reduce the amount so the shrimp still have flavor without burning your mouth.
- Dairy-Free Version: Use coconut milk instead of half and half and swap the butter for a neutral oil for a creamy grits alternative.
- Extra Veggies: Feel free to toss in some chopped kale or spinach with the peppers for a boost of greens.
- Cheese Choices: I’ve also tried sharp white cheddar or even pepper jack for a different vibe—both work wonders.
Step-by-Step: How I Make Brown Stew Shrimp with Sweet Potato Grits Recipe
Step 1: Get Your Grits Going
Start by bringing water, chicken broth, and salt to a boil in a large saucepan. The broth instead of plain water really pumps up the flavor. Gradually whisk in your grits—adding them slowly helps keep them from clumping. Lower the heat, cover the pot, and let them simmer gently for about 30 minutes. Make it a habit to check back and whisk them often so they don’t get lumpy. If they look too thick or stiff, just splash in a little more water.
Step 2: Marinate the Shrimp
While your grits cook, pat the shrimp dry—this helps the seasoning stick and gets a better sear. Toss them with avocado oil, smoked paprika, ground allspice, onion powder, garlic powder, salt, and pepper. Let them marinate for at least 30 minutes. This step brings all those beautiful Caribbean flavors front and center.
Step 3: Sauté the Veggies & Build Your Sauce
In a large skillet, melt butter over medium heat. Toss in the diced green and red bell peppers, yellow onion, carrot, and your chopped scotch bonnet. Cook until everything softens and turns golden, about 6-7 minutes. Then stir in garlic and ginger paste until fragrant—this only takes about a minute, so stay close! Pour in the browning sauce and give it a good stir to combine all those layers of flavor.
Step 4: Cook the Shrimp & Finish the Dish
Add the marinated shrimp, chicken broth, and scallions to the skillet. Give everything a good toss, then cover and let it simmer for 6-7 minutes until the shrimp are opaque and cooked through. The sauce will thicken slightly and cling to the shrimp, giving you that classic brown stew texture.
Step 5: Stir the Grits & Serve
Once your grits are tender, stir in sweet potato puree, butter, half and half, cheese, and white pepper. Taste and adjust salt as needed. You want the texture creamy but thick enough to hold the stew. Plate by spooning the creamy grits into bowls and topping them with the brown stew shrimp. Finish off with extra scallions if you like a fresh pop of color and flavor!
Top Tip
I’ve made this Brown Stew Shrimp with Sweet Potato Grits Recipe dozens of times, and a few little tricks have really made a difference to me. These tips helped me get the texture and flavor just right without extra fuss.
- Whisking the Grits Often: It seems simple, but frequently stirring prevents lumps and keeps the grits creamy without sticking.
- Dry Shrimp Before Seasoning: Patting the shrimp dry helps the spices stick better and avoids watery stew.
- Control the Heat: The scotch bonnet pepper can be powerful, so deseed it carefully if you want a gentle warmth instead of full-on spice.
- Add Cheese Off Heat: Stir in the cheese once the grits are off the stove to keep it melty and smooth without chance of curdling.
How to Serve Brown Stew Shrimp with Sweet Potato Grits Recipe
Garnishes
I always finish this dish with sliced scallions for that fresh bite, sometimes a few sprigs of fresh parsley or cilantro if I have it. A wedge of lime on the side adds a zesty brightness if you want to cut through the richness.
Side Dishes
Since this dish is filling and flavorful on its own, I usually serve it with a simple green salad or some steamed greens like kale or collards for balance. For special occasions, Caribbean-style fried plantains or a crisp cucumber salad really complete the meal.
Creative Ways to Present
One fun idea I tried was serving the shrimp over individual cast-iron skillets filled with the sweet potato grits at a dinner party—it looks rustic and impressive with just a sprinkle of scallions on top. For brunch, I’ve plated it with poached eggs on the side for a decadent twist.
Make Ahead and Storage
Storing Leftovers
I store leftover shrimp and grits separately in airtight containers in the fridge for up to 3 days. Mixing them too early can make the grits absorb too much liquid and get mushy.
Freezing
I’ve frozen the shrimp stew successfully but prefer to freeze grits separately if you want to keep that fresh, creamy texture. When reheated, grits can sometimes need a little extra liquid to loosen them up.
Reheating
Reheat the shrimp gently on the stovetop with a splash of chicken broth to keep it saucy. For the grits, warm slowly over low heat with a touch of milk or water—stirring to bring back that creamy consistency.
Frequently Asked Questions:
Instant grits don’t provide the same creamy texture or flavor depth as stone-ground or regular grits. For best results and the perfect creamy consistency with those rich sweet potato tastes, I recommend using non-instant grits like Marsh Hen Mill.
Pumpkin puree is an excellent substitute that gives a similar sweetness and creamy finish. You can also try butternut squash puree if you want a slightly different flavor but still want that natural sweetness.
Scotch bonnet peppers pack a lot of heat, but since this recipe uses the pepper deseeded and in moderation, the heat is warming—not overwhelming. If you’re sensitive to spice, you can reduce the amount or remove the pepper altogether for a milder but still flavorful stew.
Yes! You can prepare the shrimp and marinate it a day ahead, and even cook the grits in advance. Just keep them separate and reheat gently before serving to maintain the best texture and flavor.
Final Thoughts
This Brown Stew Shrimp with Sweet Potato Grits Recipe feels like a special occasion meal but comes together so easily. It’s one of those dishes I make when I want to impress guests or just treat myself after a long day. The flavors always hit the spot, and the creamy grits feel like the perfect sidekick to the rich, spicy shrimp. I hope you give it a try soon—you might just find your new favorite comfort food, like I did.
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Brown Stew Shrimp with Sweet Potato Grits Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Description
A comforting and flavorful dish featuring creamy sweet potato grits paired with spicy and aromatic brown stew shrimp, perfect for a satisfying dinner.
Ingredients
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 and 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 and 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 and 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 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 avoid clumping, stirring well to blend. Reduce heat to low, cover, and simmer the grits, stirring frequently to prevent lumps, for about 30 minutes until tender. Add water as needed to maintain a thick yet creamy consistency.
- Finish the Grits: Stir in sweet potato puree, butter, half and half, shredded cheese, and white pepper until thoroughly combined. Adjust salt to taste. Keep the grits warm on the lowest heat setting while preparing the shrimp.
- Marinate the Shrimp: Pat the shrimp dry with paper towels and place in a large bowl. Add avocado oil, smoked paprika, ground allspice, onion powder, garlic powder, kosher salt, and black pepper. Toss to coat shrimp evenly and marinate for at least 30 minutes while grits cook.
- 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. Sauté until vegetables are tender and golden brown, about 6 to 7 minutes. Stir in garlic and ginger paste and cook for another minute until fragrant.
- Add Seasonings and Liquids: Stir in browning sauce to the vegetable mixture. Add the marinated shrimp, chicken broth or stock, and sliced scallions. Toss everything to combine well.
- Simmer the Brown Stew Shrimp: Cover the skillet and simmer, stirring occasionally until shrimp are opaque and cooked through, about 6 to 7 minutes. Allow the sauce to thicken slightly, coating the shrimp.
- Serve: Divide the sweet potato grits among serving bowls. Spoon the brown stew shrimp over the grits and garnish with additional sliced scallions if desired. Serve immediately and enjoy.
Notes
- Use sweet potato puree or pumpkin puree interchangeably in the grits based on preference or availability.
- If grits get too stiff while cooking, add a splash of water to loosen them for a creamy consistency.
- Adjust the heat level by varying the amount of scotch bonnet pepper used or omit for less spice.
- Marinate shrimp for at least 30 minutes to deepen flavor but no longer than 1 hour to avoid texture changes.
- For a gluten-free version, ensure the browning sauce used is gluten-free.
- Use high-quality grits for the best texture; avoid instant grits.
- Keep grits warm on low heat while preparing shrimp to serve everything hot.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 190 mg
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