Description
This flavorful Brown Stew Shrimp with Sweet Potato Grits recipe combines creamy, cheesy grits infused with sweet potato puree and perfectly spiced shrimp simmered in a rich brown stew sauce. A comforting and vibrant dish that pairs Southern-style grits with Caribbean-inspired shrimp for a unique and delicious main course.
Ingredients
Scale
Sweet Potato Grits
- 3 ½ cups water
- 1 cup chicken broth or stock
- Kosher salt, to taste
- 1 ½ cups grits (not instant)
- 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 (such as Grace browning)
- 1 cup chicken broth or stock
- ¼ cup sliced scallions, plus more for garnish
Instructions
- Prepare the grits: In a large saucepan, bring the water, chicken broth, and kosher salt to a boil over medium-high heat. Gradually whisk in the grits a little at a time to prevent clumping, stirring until blended. Reduce the heat to low and cover. Let the grits simmer gently, stirring often to prevent lumps, until tender, about 30 minutes. Add water if the grits become too stiff, aiming for 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 thoroughly combined. Taste and adjust salt as needed. Keep warm on the lowest setting while preparing the shrimp.
- Marinate the shrimp: Pat the shrimp dry with paper towels. In a large bowl, combine shrimp with avocado oil, smoked paprika, ground allspice, onion powder, garlic powder, kosher salt, and black pepper. Toss to coat evenly and set aside to 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, onion, carrot, and chopped scotch bonnet pepper. Sauté until the vegetables are tender and golden brown, about 6 to 7 minutes. Stir in garlic and ginger paste and cook until fragrant, about 1 minute.
- Add flavorings and shrimp: Stir in browning sauce to combine with the vegetables. Add the marinated shrimp, chicken broth, and sliced scallions. Toss everything together and cover the skillet.
- Simmer the shrimp: Cook the shrimp, stirring occasionally, until they are opaque and cooked through, about 6 to 7 minutes. The sauce will thicken and coat the shrimp nicely.
- Serve: Divide the warm sweet potato grits evenly among bowls. Top each serving with the brown stew shrimp. Garnish with additional sliced scallions if desired. Serve immediately and enjoy.
Notes
- Use high-quality stone-ground grits for the best texture and flavor.
- If you prefer less heat, omit the scotch bonnet pepper or use a milder chili.
- Substitute the gouda cheese with sharp cheddar for a more traditional flavor.
- Add a splash of water to the grits if they become too stiff during cooking to maintain creaminess.
- Adjust seasonings to taste, especially salt and pepper.
- To speed up prep, marinate shrimp overnight if planning ahead.
- Serve with a side of steamed greens or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 220 mg
