Description
Delicious brown stew shrimp served over creamy sweet potato grits, combining flavorful Caribbean-inspired spices with a comforting Southern classic for a hearty and satisfying meal.
Ingredients
Scale
Sweet Potato Grits
- 3 ½ cups water
- 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
- 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
- 1 cup chicken broth or stock
- ¼ cup sliced scallions, plus more for garnish
Instructions
- Prepare the grits: In a large saucepan, bring water, chicken broth, and salt to a boil over medium-high heat. Gradually whisk in the grits to avoid clumping, then reduce heat to low, cover, and simmer for about 30 minutes. Stir frequently and add water if grits become too stiff to maintain a creamy texture.
- Finish the grits: Stir in sweet potato puree, butter, half and half, shredded cheese, and white pepper until fully combined. Taste and adjust seasoning with salt as needed. Keep warm on low heat while preparing the shrimp.
- Marinate the shrimp: Pat shrimp dry and toss with avocado oil, smoked paprika, allspice, onion powder, garlic powder, salt, and pepper. Let marinate for at least 30 minutes.
- Sauté vegetables: In a large skillet, melt butter over medium heat. Add diced bell peppers, onion, carrot, and scotch bonnet pepper. Sauté until vegetables are tender and golden brown, about 6-7 minutes.
- Add aromatics and browning sauce: Stir in garlic and ginger paste, cooking until fragrant, about 1 minute, then add browning sauce and mix well with the vegetables.
- Cook shrimp: Add marinated shrimp, chicken broth, and sliced scallions to skillet. Cover and simmer, stirring occasionally, until shrimp is opaque and cooked through, about 6-7 minutes. The sauce should thicken slightly.
- Serve: Spoon warm sweet potato grits into bowls and top evenly with brown stew shrimp. Garnish with extra scallions if desired and serve immediately.
Notes
- Use quality grits like Marsh Hen Mill for best texture.
- Adjust heat by modifying the amount of scotch bonnet pepper.
- If grits become too thick, add a splash of water to loosen them.
- Marinate shrimp for at least 30 minutes for maximum flavor infusion.
- For a dairy-free version, substitute butter and half and half with plant-based alternatives.
- Ensure shrimp is cooked just until opaque to keep it tender and juicy.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 190 mg
