Description
A flavorful and comforting dish featuring spicy brown stew shrimp served over creamy sweet potato grits infused with gouda cheese. This recipe combines Caribbean-inspired spices with rich, cheesy grits for a satisfying main course perfect for dinner.
Ingredients
Scale
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
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 Sweet Potato 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 in small increments, stirring continuously to prevent clumping. Reduce heat to low, cover, and simmer, stirring frequently to avoid lumps, until the grits are tender, about 30 minutes. Add additional water if grits become too stiff. Stir in sweet potato puree, butter, half and half, shredded gouda, and white pepper until well combined. Season with additional salt to taste and keep warm on lowest heat until ready to serve.
- 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, salt, and black pepper. Toss well to coat and let marinate for at least 30 minutes while grits cook.
- Sauté Vegetables and Aromatics: In a large skillet, melt butter over medium heat. When butter is sizzling, add 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 Combine Shrimp: Pour in browning sauce and stir to combine with the vegetable mixture. Add the marinated shrimp, chicken broth, and sliced scallions. Stir well to combine all ingredients.
- Simmer Shrimp: Cover the skillet and simmer until shrimp turn opaque and are fully cooked, about 6-7 minutes. Stir occasionally. The liquid will thicken slightly and create a flavorful gravy coating the shrimp.
- Serve: Spoon the warm sweet potato grits evenly onto serving bowls. Top with the brown stew shrimp mixture. Garnish with additional sliced scallions if desired. Serve immediately and enjoy!
Notes
- Use regular grits rather than instant for best texture.
- Adjust the heat level by varying the amount of scotch bonnet pepper or removing seeds for less spice.
- For dairy-free alternative, substitute butter and half and half with plant-based options.
- To keep grits creamy, add a splash of water if they thicken too much while cooking or resting.
- For more smokiness, consider using smoked gouda or sharp cheddar cheese.
- Make sure to pat shrimp dry before seasoning to help the spices adhere better.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 200 mg
