Description
This Brown Stew Shrimp with Sweet Potato Grits recipe combines succulent jumbo shrimp simmered in a flavorful blend of spices and vegetables, paired with creamy sweet potato grits infused with Gouda cheese and a hint of white pepper. Perfect for a comforting and hearty dinner, this dish blends rich Caribbean-inspired flavors with Southern-style grits for a unique and satisfying meal.
Ingredients
Scale
For the 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
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 grits: In a large saucepan, bring the 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 until blended. Reduce heat to low, cover the saucepan, and let the grits simmer gently, whisking frequently to prevent lumps, until tender, about 30 minutes. Add a splash of water if the grits become too stiff. Stir in the sweet potato puree, butter, half and half, shredded cheese, and white pepper until well combined. Adjust salt to taste and keep warm on the lowest heat setting.
- Marinate the shrimp: Pat the shrimp dry with paper towels. In a large bowl, combine the shrimp with avocado oil, smoked paprika, ground allspice, onion powder, garlic powder, kosher salt, and black pepper. Toss well to coat evenly and set aside to marinate for at least 30 minutes while you finish the grits.
- Sauté vegetables: In a large skillet, melt the butter over medium heat. Add the diced green and red bell peppers, yellow onion, carrot, and chopped scotch bonnet pepper. Sauté until vegetables are tender and golden brown, about 6-7 minutes. Stir in garlic paste and ginger paste, cooking until fragrant, about 1 minute. Add browning sauce and stir to combine.
- Cook the shrimp: Add the marinated shrimp, chicken broth or stock, and sliced scallions to the skillet. Toss everything to combine well. Cover and simmer until the shrimp are opaque and cooked through, about 6-7 minutes. The sauce should thicken slightly and coat the shrimp.
- Serve: Spoon the warm sweet potato grits evenly into bowls. Top each serving with brown stew shrimp and sauce. Garnish with additional sliced scallions if desired. Serve immediately and enjoy!
Notes
- Use freshly ground spices for the best flavor.
- Adjust heat level by including or omitting the scotch bonnet pepper seeds.
- Grits can be made ahead and reheated gently with extra liquid to loosen.
- Substitute sweet potato puree with pumpkin puree if preferred.
- Butter can be replaced with a dairy-free alternative for lactose sensitivity.
- Browning sauce adds depth of flavor - don’t skip it or substitute with soy sauce as it changes the taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 220 mg
