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
Scale
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
