Name: Brown Stew Shrimp with Sweet Potato Grits Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Caribbean
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 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

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.

This dish shows a white shallow bowl filled with two main layers. The bottom layer is creamy, bright yellow with a smooth and slightly lumpy texture, spread evenly across the bowl. On top sits a generous pile of medium-sized shrimp, cooked to a deep orange-brown color with visible seasoning that adds a glossy, slightly oily shine. Mixed in with the shrimp are small pieces of red and green bell peppers, along with finely sliced green herbs, all coated in a thick, dark reddish-brown sauce that looks rich and flavorful. The white marbled surface underneath the bowl adds a clean contrast. photo taken with an iphone --ar 2:3 --v 7

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.

A yellow pot filled with a thick dark reddish-brown sauce holding many cooked shrimp arranged all over the pot. Small chopped red and green bell peppers are mixed into the sauce, with bits of chopped green onions sprinkled on top. A large golden ladle rests inside the pot on the right side, slightly lifting some shrimp from the sauce. The pot sits on a white marbled surface, with a small bowl of sliced green onions in the upper left corner and a brown-striped cloth tucked beneath the pot's lower left edge. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of jumbo raw shrimp with shells off, a small white ceramic bowl of smooth orange sweet potato puree, two halves of fresh green and red bell peppers finely diced in separate small white bowls, a small mound of diced bright orange carrot, a small pile of finely diced pale yellow onion, whole uncracked brown eggs with clean shells arranged neatly, a small white bowl filled with shredded pale yellow gouda cheese, a small white bowl of melted golden butter, a small white bowl of white half and half, a small white bowl of golden chicken broth, a small white bowl of rich dark brown browning sauce, a small heap of sliced green scallions, a whole fresh scotch bonnet pepper bright orange-red and halved to show inside, and a small scattering of ground spices including deep red smoked paprika, earthy brown allspice, pale beige onion powder, and light tan garlic powder placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I use instant grits in this Brown Stew Shrimp with Sweet Potato Grits Recipe?

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.

What can I substitute if I don’t have sweet potato puree?

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.

How spicy is the dish with scotch bonnet pepper?

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.

Can I make this Brown Stew Shrimp with Sweet Potato Grits Recipe ahead of time?

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.