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; 1 cup chicken broth or stock; Kosher salt, to taste; 1 ½ cups grits (not instant); 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 (such as Grace browning); 1 cup chicken broth or stock; ¼ cup sliced scallions, plus more for garnish

There’s something truly comforting about merging bold Caribbean flavors with creamy, rich sides. This Brown Stew Shrimp with Sweet Potato Grits Recipe offers that perfect harmony — a dish that’s as cozy as it is exciting to your taste buds. Trust me, once you make it, it’ll quickly become a favorite for dinner nights.

This dish shows a white shallow bowl filled with two main layers. The bottom layer is creamy, bright yellow with a smooth and slightly lumpy texture, spread evenly across the bowl. On top sits a generous pile of medium-sized shrimp, cooked to a deep orange-brown color with visible seasoning that adds a glossy, slightly oily shine. Mixed in with the shrimp are small pieces of red and green bell peppers, along with finely sliced green herbs, all coated in a thick, dark reddish-brown sauce that looks rich and flavorful. The white marbled surface underneath the bowl adds a clean contrast. 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 genuinely get excited every time I make this dish because it delivers deep, warm flavors from the brown stew shrimp and perfectly balances it all with the silky sweetness of the sweet potato grits. It feels indulgent but is straightforward enough for a weeknight feast.

Burst of Flavors: The blend of smoked paprika, allspice, and scotch bonnet pepper makes the shrimp robust and irresistibly spicy.
Comforting Texture: The creamy sweet potato grits add a velvety smooth base that complements the shrimp’s richness perfectly.
Impressive Yet Easy: It looks and tastes like something special but doesn’t require complicated steps or ingredients.
Customizable Heat: You can dial up or tone down the spiciness to suit your family’s tastes without losing any of the flavor magic.

A yellow pot filled with a thick dark reddish-brown sauce holding many cooked shrimp arranged all over the pot. Small chopped red and green bell peppers are mixed into the sauce, with bits of chopped green onions sprinkled on top. A large golden ladle rests inside the pot on the right side, slightly lifting some shrimp from the sauce. The pot sits on a white marbled surface, with a small bowl of sliced green onions in the upper left corner and a brown-striped cloth tucked beneath the pot's lower left edge. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays its part in crafting a dish that’s bursting with flavor but still balanced. When shopping, I recommend using fresh seafood and quality grains for the best outcome. The smoked paprika and allspice provide subtle smoky warmth, while the sweet potato puree lends a natural sweetness that ties it all together.

Flat lay of jumbo raw shrimp with shells off, a small white ceramic bowl of smooth orange sweet potato puree, two halves of fresh green and red bell peppers finely diced in separate small white bowls, a small mound of diced bright orange carrot, a small pile of finely diced pale yellow onion, whole uncracked brown eggs with clean shells arranged neatly, a small white bowl filled with shredded pale yellow gouda cheese, a small white bowl of melted golden butter, a small white bowl of white half and half, a small white bowl of golden chicken broth, a small white bowl of rich dark brown browning sauce, a small heap of sliced green scallions, a whole fresh scotch bonnet pepper bright orange-red and halved to show inside, and a small scattering of ground spices including deep red smoked paprika, earthy brown allspice, pale beige onion powder, and light tan garlic powder placed 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: Choose stone-ground grits (not instant) for that authentic creamy texture that clings to the shrimp beautifully.
Sweet potato puree: Adds wonderful natural sweetness and a subtle orange hue, elevating the grits beyond the ordinary.
Jumbo shrimp: I love using peeled and deveined shrimp — tail on or off depends on your preference; tails add great presentation and flavor.
Smoked paprika: Gives a deep smoky note essential for authentic brown stew flavors.
Ground allspice: Key Caribbean flavor that adds earthiness and warmth.
Scotch bonnet pepper: Adds a bright, fruity heat that's unmistakably Caribbean; feel free to deseed it to regulate spice.
Browning sauce: I use Grace browning to add color and depth — it’s a must-have for that classic brown stew signature.
Gouda cheese: Melts into the grits adding a creamy, mild nuttiness — sharp cheddar works well too for a more pronounced bite.
Chicken broth/stock: This enriches both the shrimp stew and grits with umami and moisture, tying everything together.
Butter and half-and-half: These ingredients make the grits satisfyingly smooth and indulgent.

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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

What’s great about this Brown Stew Shrimp with Sweet Potato Grits Recipe is how adaptable it is. I sometimes swap out bell peppers for poblano or add a handful of fresh herbs to tweak the flavor—feel free to experiment and find what rocks your kitchen.

Variation: One time, I doubled the scotch bonnet and added a splash of coconut milk to the stew for an ultra-rich, silky twist that my family adored.
Dietary modification: For a dairy-free version, swap butter and half-and-half with coconut oil and coconut cream, respectively—they still give a luscious creaminess.
Texture twist: If you like your grits chunkier, add some small sweet potato chunks or lightly roasted corn kernels for a bit of bite.

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

Step 1: Begin with the Creamy Sweet Potato Grits

I start by bringing water, chicken broth, and a pinch of salt to a boil in a large saucepan. Then, I slowly whisk in the grits bit by bit — this keeps things smooth without those dreaded lumps. Reducing the heat to low, I cover the pot and let it simmer gently for about 30 minutes, stirring frequently to keep the grits smooth and creamy. If they seem too thick, adding a splash of water helps loosen them up.

Step 2: Infuse the Grits with Sweet Potato and Cheese

Once the grits are tender, I fold in the sweet potato puree, butter, half-and-half, shredded gouda, and a pinch of white pepper. Stir it all until it’s silky and gooey in the best way possible. Taste and adjust the salt as you like. I keep the grits warm on the lowest heat while I move on to the shrimp.

Step 3: Marinate the Shrimp

Next, I pat the shrimp dry and toss them in a bowl with avocado oil, smoked paprika, ground allspice, onion and garlic powders, plus salt and pepper. Letting the shrimp marinate for at least 30 minutes develops that deep, satisfying brown stew flavor.

Step 4: Cook the Aromatic Veggies and Build the Stew Base

In a large skillet, melting the butter, I add diced green and red bell peppers, yellow onion, carrot, and the chopped scotch bonnet pepper. Sautéing until everything turns tender and golden brown—usually around 6 to 7 minutes—brings out the sweetness and sets the hearty base. Garlic and ginger paste go in next, cooking for just a minute until fragrant.

Step 5: Add Shrimp and Simmer

I stir in the browning sauce, then add the marinated shrimp, chicken broth, and sliced scallions, tossing to blend flavors. Covering the skillet, I let everything simmer for 6 to 7 minutes, stirring occasionally until shrimp are perfectly cooked and tender, and the stew thickens beautifully.

Step 6: Serve and Enjoy

Spoon the luscious sweet potato grits into bowls, top with the vibrant brown stew shrimp, and sprinkle with extra scallions for freshness. Ready to serve and savor!

Top Tip

After cooking this recipe a few times, I’ve learned the little details really make a difference. Here are my personal tips to help you nail the perfect Brown Stew Shrimp with Sweet Potato Grits Recipe.

Perfect Grits Consistency: Stir often during simmering and add water sparingly — it ensures your grits stay creamy without getting gummy or stiff.
Marinate the Shrimp: Don’t skip letting the shrimp soak in the spices. It amplifies flavor and makes the whole dish pop with authentic Caribbean depth.
Use Browning Sauce: I tried skipping it and noticed the stew lacked that rich color and complex taste. It’s a game-changer for the classic “brown stew” vibe.
Handle Scotch Bonnet with Care: Remove seeds if you want milder heat — they pack a punch but the flavor is worth it!

How to Serve Brown Stew Shrimp with Sweet Potato Grits Recipe

Garnishes

I love topping this dish with extra thinly sliced scallions for a fresh crunch and a pop of green. If you want more zing, a squeeze of fresh lime works beautifully to balance the richness.

Side Dishes

This brown stew shrimp works great alongside a light salad with tangy vinaigrette or sautéed greens to add some freshness. For an island vibe, I sometimes pull together fried plantains or a simple cucumber slaw with lime and chili flakes.

Creative Ways to Present

For special dinners, I like serving the grits in shallow bowls with shrimp arranged artistically atop, garnished with edible flowers or microgreens. It makes the meal feel festive without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover brown stew shrimp and grits separately in airtight containers in the fridge for up to 3 days. This keeps the flavors fresh and avoids the grits soaking up too much liquid from the stew.

Freezing

You can freeze the shrimp stew portion successfully by cooling it completely, then freezing in single servings. The grits don’t freeze as well, so I usually make fresh grits to accompany after thawing.

Reheating

When reheating, gently warm the shrimp stew in a pan over medium-low heat, stirring occasionally. For the grits, add a splash of broth or water and stir over low heat to bring back their creamy texture without drying out.

Frequently Asked Questions:

Can I use instant grits instead of stone-ground?

Instant grits cook much faster but don’t have the same creamy, hearty texture that stone-ground provide, which is key for this dish. For the best results, go with stone-ground if you can.

How spicy is this Brown Stew Shrimp with Sweet Potato Grits Recipe?

It has a gentle to medium heat depending on your scotch bonnet pepper settings. Removing the seeds tones down the spice, making it approachable for most palates while keeping that signature Caribbean kick.

Can I substitute sweet potato puree with pumpkin puree?

Absolutely! Pumpkin puree works beautifully and offers a similar sweetness and smooth texture in the grits, keeping the comfort factor intact.

What’s the best way to clean and prepare shrimp for this recipe?

Use peeled and deveined shrimp for convenience and the best texture. You can keep the tails on for presentation if you like, just make sure they are fully thawed if frozen, and pat them dry well before marinating.

Final Thoughts

This Brown Stew Shrimp with Sweet Potato Grits Recipe holds a special place in my kitchen because it effortlessly brings together warmth, flavor, and comfort in one bowl. It’s perfect for when you want to impress without stress and share a cozy meal with loved ones. Give it a go — I’m confident you’ll love making (and eating!) it as much as I do.