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 & 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

There’s just something about the cozy richness of this Brown Stew Shrimp with Sweet Potato Grits Recipe that draws me in every time. The smoky, spiced shrimp swimming atop creamy, cheesy sweet potato grits? Pure comfort on a plate—the kind that feels like a warm hug on a chilly evening.

A white bowl holds a creamy, pale yellow layer of smooth grits as the base. On top, there are several browned shrimp coated in a glossy, dark brown sauce mixed with finely chopped red and green bell peppers and thin rings of green onions. The shrimp look juicy and are placed evenly over the grits, with the sauce slightly pooled around them, making the dish look rich and flavorful. The bowl sits on a white marbled surface. 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 can’t tell you how many times I’ve made this recipe when friends come over, and they always ask for seconds (or thirds!). The combination of vibrant Caribbean-inspired spices with the smooth, slightly sweet grits makes it a standout dish you’ll want to add to your regular dinner rotation.

Bold Flavors: The brown stew seasoning brings smoky, savory notes that make the shrimp incredibly flavorful without overpowering the dish.
Creamy Sweetness: The sweet potato puree in the grits adds a subtle sweetness and lovely color that pairs perfectly with the spicy shrimp.
Perfect Comfort Food: It’s hearty yet light on your stomach, a versatile dish for cozy nights or impressing guests.
Easy to Customize: You can tweak the spice level or switch up the cheese to suit your family’s tastes easily.

A yellow pot filled with cooked shrimp in a thick dark reddish-brown sauce with visible pieces of green onions, small red peppers, and finely chopped vegetables like carrots and green peppers mixed throughout. A large metal ladle rests inside the pot, partially submerged in the sauce, with shrimp around it. The pot is set on a white marbled surface with a beige and white striped cloth partially visible at the bottom left corner. A small brown bowl with green chopped peppers is also visible on the top left corner. The shrimp look plump and covered evenly with the sauce, giving a rich and thick texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Brown Stew Shrimp with Sweet Potato Grits Recipe lies in how simple ingredients work seamlessly together—spices that wake up the shrimp, creamy grits that get a sweet kick from the sweet potato, and a touch of cheese for extra richness.

Flat lay of peeled jumbo shrimp with tails on, a halved green bell pepper finely diced, a halved red bell pepper finely diced, a small yellow onion chopped, a large orange carrot diced, a whole scotch bonnet pepper deseeded and chopped, a small pile of sliced green scallions, a small mound of sweet orange sweet potato puree, a small mound of uncooked cream-colored grits, two whole brown eggs with clean shells, a small white ceramic bowl of golden avocado oil, a small white ceramic bowl of dark brown browning sauce, a small white ceramic bowl of chicken broth, a small white ceramic bowl of half and half, a small pat of butter, and a small pile of shredded pale yellow gouda cheese, all arranged 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

Grits: Use good-quality stone-ground grits (Marsh Hen Mill is a favorite) for that perfect creamy texture that instant grits can’t match.
Sweet Potato Puree: Adds natural sweetness and a gorgeous color; pumpkin puree is a handy swap if needed.
Cheese (Gouda or Sharp Cheddar): Melts beautifully and complements both the grits and shrimp with a hint of tang.
Shrimp: Jumbo, peeled, and deveined shrimp cook quickly and soak up the seasoning wonderfully.
Spices (Smoked Paprika, Allspice, Garlic Powder, Onion Powder): These build a complex, savory backbone for the shrimp flavor.
Scotch Bonnet Pepper: Key to that authentic kick—you can adjust how much you use, depending on your tolerance.
Browning Sauce: Adds the umami depth and signature dark color to the stew—Grace brand works great.
Broth & Butter: Make the sauce rich and one to savor spoonfuls of.

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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 the spice levels depending on my mood or who's at the table. Sometimes I add a bit more smoked paprika for a deeper smoky vibe, or swap gouda for sharp cheddar if I want something more pronounced. The beauty of this dish is how forgiving it is to tweaks and personal touches.

Vegetarian Variation: Sub shrimp with sautéed mushrooms or firm tofu and use vegetable broth instead of chicken for a tasty plant-based spin.
Milder Version: Skip the scotch bonnet or use a small pinch of cayenne to keep things gentle but flavorful.
Extra Creamy Grits: Stir in a splash more half and half or a dollop of sour cream just before serving for indulgence.
Seasonal Swap: In fall or winter, swapping sweet potato puree with butternut squash puree makes for a seasonal twist.

Step-by-Step: How I Make Brown Stew Shrimp with Sweet Potato Grits Recipe

Step 1: Start the Sweet Potato Grits with Patience

First things first, bring your water, chicken broth, and salt up to a rolling boil in a big pot. Now, here’s a trick I swear by: slowly whisk in the stone-ground grits a little at a time. This helps keep lumps from sneaking in, which, trust me, nobody wants. Once it’s all mixed, drop the heat to low and cover it up. Give it about 30 minutes, stirring every few minutes to keep the grit silky smooth. If it starts getting too thick, add a splash of water—that keeps them velvety and creamy, not stiff.

Step 2: Marinate That Shrimp

While the grits are doing their thing, pat your shrimp dry so they soak up the marinade without steaming. Toss them in a bowl with avocado oil, smoked paprika, allspice, onion powder, garlic powder, salt, and pepper. Let them sit for at least 30 minutes to really soak in those bold flavors—you’ll thank me later when every bite bursts with richness.

Step 3: Sauté the Veggies and Build Layers

Melt butter in a large skillet over medium heat until it’s sizzling. Add your diced bell peppers, onion, carrot, and scotch bonnet pepper. Cook until tender and golden—this usually takes about 6 to 7 minutes. Then, stir in garlic and ginger paste; the kitchen will fill with a heavenly aroma in seconds. Next, pour in the browning sauce for that signature flavor and color, stirring to make sure the veggies soak it all in.

Step 4: Bring Shrimp and Sauce Together

Add the marinated shrimp, chicken broth, and sliced scallions to your skillet. Toss things gently to coat shrimp in all the goodness. Pop a lid on and simmer for about 6 to 7 minutes, stirring occasionally. The shrimp should turn beautifully opaque, and the sauce thickens to a lovely gravy that clings to every morsel.

Step 5: Combine and Serve with Love

Spoon those creamy sweet potato grits into your bowls, then top them generously with the brown stew shrimp. Sprinkle on extra scallions for a fresh pop of color and flavor. Now dig in and enjoy the magic you just created!

Top Tip

Over the years, I've learned that the secret to nailing this Brown Stew Shrimp with Sweet Potato Grits Recipe is minding the texture, timing, and seasoning—these simple details make all the difference.

Whisk Those Grits: Constant whisking early prevents lumps and ensures creamy, smooth grits without grit clumps sneaking in.
Don’t Rush the Marinate: Let the shrimp soak in the seasoning fully—cutting corners here means missing out on the depth of flavor.
Keep an Eye on Heat: Medium heat is perfect for sautéing veggies—too hot, and the garlic burns and turns bitter.
Adjust Spice Thoughtfully: Scotch bonnet peppers pack heat, so remove seeds and add gradually if you’re spice-sensitive.

How to Serve Brown Stew Shrimp with Sweet Potato Grits Recipe

Garnishes

I usually finish this dish off with a handful of sliced scallions—they add a fresh crunch and color—and sometimes a squeeze of lime to brighten everything up. A sprinkle of chopped fresh parsley or cilantro also works beautifully if you have it on hand.

Side Dishes

I often serve this with a simple side of steamed greens, like kale or collards, lightly tossed in garlic and vinegar. A crisp green salad with a tangy vinaigrette also balances the richness nicely.

Creative Ways to Present

For special gatherings, I’ve plated the shrimp over individual cast-iron skillets or mini cocottes with the grits beneath. It looks stunning and keeps your guests’ portions piping hot—definitely makes a statement at dinner parties!

Make Ahead and Storage

Storing Leftovers

After enjoying, I store leftovers in airtight containers in the fridge. The shrimp and sauce can sit separately or together, but I usually prefer them combined to let the flavors meld overnight.

Freezing

This recipe freezes reasonably well if you want to save some for later. I freeze the brown stew shrimp and sweet potato grits separately to maintain texture. Just thaw overnight in the fridge before reheating.

Reheating

Gently reheat the shrimp in a skillet over medium-low heat to avoid overcooking. For the grits, I add a splash of half and half or water as I warm them on the stove to bring back that creamy consistency.

Frequently Asked Questions:

Can I use frozen shrimp for the Brown Stew Shrimp with Sweet Potato Grits Recipe?

Absolutely! Just be sure to thaw the shrimp completely and pat them dry before marinating to avoid excess moisture messing with the seasoning and cooking.

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

Pumpkin puree or butternut squash puree are excellent swaps that provide similar sweetness and texture to the grits. They’ll still give you that lovely color and flavor.

How spicy is the scotch bonnet pepper in this recipe?

Scotch bonnet peppers are quite hot, but removing the seeds significantly reduces the heat level. Feel free to add less or substitute with a milder pepper like jalapeño if you want a gentler warmth.

Can I make this dish ahead for a dinner party?

Yes! You can prepare the grits and shrimp stew separately a few hours ahead, then gently reheat and combine just before serving. This keeps the textures fresh and flavors vibrant.

Final Thoughts

This Brown Stew Shrimp with Sweet Potato Grits Recipe holds a special place in my kitchen because it brings together simple ingredients into something extraordinary and comforting. Sharing it with friends makes every bite feel festive and homey. I can't wait for you to try it and make it your own—it might just become your new favorite go-to dish, like it has for me.