There’s something so comforting about the creamy texture of grits paired with tender, spiced shrimp. This Brown Shrimp and Sweet Potato Grits Recipe is one of those dishes that hits all the right notes—rich, flavorful, and just a little bit special. It’s a meal that’s perfect for cozy nights when you want to impress without fussing.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Brown Shrimp and Sweet Potato Grits Recipe
- Top Tip
- How to Serve Brown Shrimp and Sweet Potato Grits Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Brown Shrimp and Sweet Potato Grits Recipe
Why You'll Love This Recipe
I can’t get enough of how the earthy sweetness of the sweet potatoes makes the grits so much more dynamic. Pair that with the deeply seasoned brown stew shrimp, and it’s like a little taste of the coast right in your kitchen. I make this when I want something cozy but unique enough to share with friends.
- Comforting Flavor Combo: The sweetness of the sweet potatoes balances beautifully with the savory, spiced shrimp for a harmony of tastes.
- Rich, Creamy Texture: Slow-cooked grits with butter, cheese, and half and half create a luscious base that feels indulgent but not heavy.
- Vibrant and Aromatic: The use of spices like allspice and smoked paprika, plus scotch bonnet pepper, adds warmth and complexity without overwhelming heat.
- Perfect for Any Occasion: Whether it’s a weeknight treat or a weekend dinner with friends, this recipe delivers impressive results without stress.
Ingredients & Why They Work
This Brown Shrimp and Sweet Potato Grits Recipe brings together ingredients that complement each other in flavor and texture. The shrimp’s seasoning is savory and just a touch smoky, while the sweet potato adds a subtle sweetness and vibrant color to the creamy grits. Plus, a good quality chicken broth makes the flavors pop.
- Water: The base liquid for cooking the grits; you’ll add chicken broth too for depth of flavor.
- Chicken broth/stock: Using broth instead of just water gives the grits and shrimp an extra savory boost.
- Kosher salt: Essential for seasoning and bringing out the natural flavors of all ingredients.
- Grits (not instant): True stone-ground or traditional grits create the perfect creamy yet slightly gritty texture.
- Sweet potato puree: Adds subtle sweetness and beautiful color—if you want, pumpkin puree works in a pinch.
- Butter: Adds richness to both grits and shrimp sauce, helping everything silk together.
- Half and half: Keeps the grits creamy without being too heavy.
- Shredded gouda cheese: I love gouda here for its smoky, mellow flavor, but sharp cheddar works too.
- White pepper: Adds just a gentle hint of warmth to the grits without changing their color.
- Jumbo shrimp: The star protein; peeled and deveined, tails on or off—your call!
- Avocado oil: Great for high heat and neutral flavor, you can substitute olive oil if needed.
- Smoked paprika: Brings a lovely smoky undertone to the shrimp marinade.
- Ground allspice: Adds a hint of warmth and complexity that’s quietly magical here.
- Onion and garlic powder: Simple pantry staples that build background flavor.
- Kosher salt & fresh black pepper: To season shrimp perfectly during marination.
- Diced bell peppers: Bright, colorful, and sweet—plus a bit of crunch.
- Diced onion & carrot: Base aromatics that soften and add sweet depth.
- Scotch bonnet pepper: Adds authentic Jamaican heat and brightness; deseeded for mildness but can adjust to taste.
- Garlic & ginger paste: Fresh aromatics that create a fragrant, savory backbone.
- Browning sauce (Grace brand): This dark sauce enriches the stew with color and a savory tang typical of brown stew recipes.
- Sliced scallions: Adds freshness and a mild onion crunch both in cooking and as garnish.
Make It Your Way
I love tweaking this dish based on mood and season. Sometimes I’ll swap out the gouda for sharp cheddar or add a pinch of cayenne if I’m feeling like dialing up the heat. You can make it spicier or milder depending on your tolerance—plus it’s so easy to double up for a crowd.
- Variation: I’ve tried using pumpkin puree instead of sweet potato puree when the season changes, and it works surprisingly well with that same creamy richness.
- Dietary tweak: For a dairy-free version, swap half and half with coconut milk and leave out the cheese—still delish!
- Vegetarian twist: You can easily swap shrimp for sautéed mushrooms or roasted chickpeas if you want to keep it plant-based.
Step-by-Step: How I Make Brown Shrimp and Sweet Potato Grits Recipe
Step 1: Get Those Grits Going
I start by bringing together water, chicken broth, and a pinch of kosher salt in a large saucepan over medium-high heat. Once it’s boiling, I whisk in the grits gradually—this little trick helps prevent lumps that can turn your dish grainy. Then, I lower the heat, cover the pan, and let the grits gently simmer. Patience is key here; stirring every so often keeps them smooth and creamy. Expect around 30 minutes for them to get tender. If they start looking too thick or stiff, I just add a splash of water. You want them rich and creamy, not clumpy or stiff.
Step 2: Marinate the Shrimp
While the grits’re doing their thing, I pat the shrimp dry (this is key for a good sear later). Then, in a big bowl, I toss them with avocado oil, smoked paprika, allspice, onion and garlic powders, plus salt and pepper. I let them sit and soak up those flavors for at least 30 minutes—this little step makes a big difference in taste. You can even prep the shrimp ahead if you want to save time later.
Step 3: Cook the Veggies and Aromatics
In a large skillet, I melt butter over medium heat until it starts to sizzle, then add the diced bell peppers, onion, carrot, and scotch bonnet pepper. I sauté them until they're soft and golden, about 6-7 minutes. Next, garlic and ginger paste go in for that fragrant punch, cooking about a minute until you can really smell their warmth. Then comes the browning sauce—stir it in well to deepen the flavor base of the stew.
Step 4: Simmer the Shrimp Stew
Next, I add the seasoned shrimp, chicken broth, and scallions to the skillet. Toss it all together and cover. I let it simmer, stirring occasionally, until the shrimp are perfectly opaque and cooked through—usually about 6-7 minutes. The liquid should thicken slightly, coating the shrimp in a flavorful gravy. This is where all those spices and aromatics come together beautifully.
Step 5: Finish the Grits & Serve
While the shrimp cooks, I stir sweet potato puree, butter, half and half, shredded gouda cheese, and white pepper into the grits until smooth and creamy. Taste and adjust the salt if needed. When both components are ready, I scoop the warm grits into bowls and top each with an even scoop of the brown stew shrimp. A sprinkle of extra scallions adds a fresh pop of color and texture. Then dig in!
Top Tip
From my experience, mastering the texture of the grits is the real game changer here. I’ve learned the hard way that rushing them or adding all the grits in at once can leave you with clumps or too-thick lumps. Also, drying the shrimp thoroughly before seasoning helps them cook evenly and keeps the stew from getting watery.
- Slow and steady with the grits: Gradually whisk in grits and stir often to keep it lump-free and creamy.
- Marinate the shrimp well: At least 30 minutes lets those spices really infuse, which you can taste in the final dish.
- Don’t skip the browning sauce: It’s key for that authentic brown stew flavor and color—trust me on this.
- Keep an eye on heat: Medium heat for the veggies and shrimp lets everything cook evenly without burning the butter or spices.
How to Serve Brown Shrimp and Sweet Potato Grits Recipe
Garnishes
I always top this dish with extra sliced scallions—they add just the right crunch and mild oniony bite. Sometimes I also sprinkle a little fresh parsley or cilantro for a pop of green and freshness. If you like a little heat, a tiny drizzle of hot sauce doesn’t hurt either!
Side Dishes
This meal shines on its own but pairs beautifully with a crisp side salad or some garlicky sautéed greens like kale or spinach. For something heartier, roasted Brussels sprouts or a simple corn on the cob works perfectly alongside.
Creative Ways to Present
For special occasions, I like to serve the grits in shallow bowls and pile the shrimp high, finishing with edible flowers or microgreens for a restaurant-worthy touch. You can also serve the shrimp on skewers over the grits for a fun, shareable family-style meal.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp and grits store well separately. I recommend transferring each to airtight containers and refrigerating for up to 3 days. The grits will thicken in the fridge but loosen up nicely when reheated with a splash of water or broth.
Freezing
I’ve frozen the brown stew shrimp successfully in a sealed container for up to a month. The grits freeze okay but I prefer making them fresh for the best creamy texture. If you do freeze grits, thaw slowly in the fridge and reheat gently with extra liquid added.
Reheating
When reheating leftovers, I warm the shrimp gently in a skillet over low heat to avoid overcooking. For the grits, I add a little water or broth and stir on low heat until creamy again. Microwave works too but requires a few additions of liquid and stirring in between.
Frequently Asked Questions:
Instant grits don’t develop the same creamy texture and flavor as stone-ground grits, so I don’t recommend them for this recipe. They can get mushy and lack the slow-cooked richness that makes this dish special.
The scotch bonnet adds a warm, fruity heat that’s lively but not overwhelming if you remove the seeds, as suggested. You can always reduce or omit the pepper to make it milder or substitute with a milder chili.
Absolutely! You can marinate the shrimp and prep the veggies a day ahead. The grits are best made fresh, but the brown stew shrimp reheats well if you need to prepare in advance.
Sharp cheddar makes a great substitute and gives a nice tang to the grits. You could also try a mild Monterey Jack or even Gruyère for a sweeter, nuttier touch. Avoid overly strong or crumbly cheeses for best texture.
Final Thoughts
This Brown Shrimp and Sweet Potato Grits Recipe holds a special place on my table because it’s the cozy, flavorful meal that’s both comforting and a little adventurous. The rich, creamy grits with that spiced shrimp stew on top always draw compliments, and it’s just so satisfying to make and eat. I hope you give it a try—you might just find it becomes your go-to for when you want something deliciously different yet familiar.
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Brown Shrimp and 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
Brown Stew Shrimp with Sweet Potato Grits is a flavorful dish combining tender jumbo shrimp cooked in a spiced brown stew sauce, served over creamy sweet potato grits enriched with gouda cheese. This comforting recipe delivers a perfect balance of spicy, savory, and creamy textures, ideal for a satisfying dinner.
Ingredients
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
- 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 (e.g., Grace browning)
- 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 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 prevent clumping. Reduce heat to low, cover, and simmer, stirring regularly to prevent lumps, until the grits are tender, about 30 minutes. Add water as needed to keep 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. Adjust seasoning with additional salt if necessary. Keep warm on the lowest heat setting while preparing the shrimp.
- Marinate the Shrimp: Pat shrimp dry with paper towels. In a large bowl, toss shrimp with avocado oil, smoked paprika, ground allspice, onion powder, garlic powder, kosher salt, and freshly ground black pepper. Set aside to marinate for at least 30 minutes.
- Sauté Vegetables: In a large skillet, melt butter over medium heat. Add diced green and red bell peppers, diced 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 and cook for 1 minute until fragrant.
- Add Browning Sauce and Combine: Stir in the browning sauce to the vegetable mixture, combining well. Add marinated shrimp, chicken broth or stock, and sliced scallions. Toss everything to combine.
- Cook the Brown Stew Shrimp: Cover the skillet and simmer the shrimp mixture, stirring occasionally, until the shrimp are opaque and cooked through, about 6-7 minutes. The stew should thicken slightly, forming a flavorful gravy coating the shrimp.
- Serve: Divide the warm sweet potato grits evenly among serving bowls. Spoon the brown stew shrimp over the grits. Garnish with additional sliced scallions if desired. Serve immediately and enjoy!
Notes
- Use freshly peeled and deveined jumbo shrimp for best texture and flavor.
- For less heat, reduce or omit the scotch bonnet pepper or remove seeds carefully.
- If grits become too stiff, add a splash of water to loosen to the desired creamy consistency.
- Marinating the shrimp improves flavor absorption but can be done for a shorter time if needed.
- Substitute gouda cheese with sharp cheddar if preferred or if gouda is unavailable.
- Grace browning sauce adds authentic flavor, but any browning sauce can be used as a substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 220 mg

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