Description
A flavorful Caribbean-inspired dish featuring spicy brown stew shrimp served over creamy sweet potato grits infused with gouda cheese and warm spices. This comforting meal combines tender shrimp in a rich, aromatic sauce with velvety grits enhanced by sweet potato puree, perfect for a satisfying lunch or dinner.
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)
- 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 (such as 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 avoid clumping. Stir well until blended. Reduce heat to low, cover, and let the grits simmer gently, whisking regularly to prevent lumps, until tender, about 30 minutes. Add a splash of water if the grits become too stiff, aiming for a thick yet creamy consistency.
- Finish the Grits: Stir in the sweet potato puree, butter, half and half, shredded gouda cheese, and white pepper until thoroughly combined. Taste and adjust salt if needed. Keep the grits warm on the lowest setting while preparing the shrimp.
- Marinate the Shrimp: Pat the shrimp dry with paper towels. In a large bowl, toss the shrimp with avocado oil, smoked paprika, ground allspice, onion powder, garlic powder, kosher salt, and fresh ground black pepper until fully coated. Set aside to marinate for at least 30 minutes.
- Sauté the Vegetables: In a large skillet, melt the butter over medium heat until sizzling. Add the diced green and red bell peppers, yellow onion, carrot, and chopped scotch bonnet pepper. Sauté until the vegetables are tender and golden brown, about 6 to 7 minutes. Stir in the garlic and ginger pastes and cook until fragrant, about 1 minute. Add the browning sauce and mix well with the vegetables and aromatics.
- Cook the Brown Stew Shrimp: Add the marinated shrimp, chicken broth or stock, and sliced scallions to the skillet. Toss to combine. Cover and simmer, stirring occasionally, until the shrimp turn opaque and are cooked through, about 6 to 7 minutes. The sauce should thicken slightly to coat the shrimp.
- Serve: Divide the warm sweet potato grits evenly among four serving bowls. Spoon the brown stew shrimp and sauce on top of the grits. Garnish with additional sliced scallions if desired and serve immediately.
Notes
- Use high-quality stone-ground grits for the best texture; avoid instant grits.
- If grits thicken too much while cooking, add water gradually to maintain a creamy consistency.
- Adjust the amount of scotch bonnet pepper to your preferred spice level or substitute with a milder chili if desired.
- For a dairy-free version, substitute butter, half and half, and cheese with plant-based alternatives.
- Marinating the shrimp for at least 30 minutes enhances flavor but can be done longer if time permits.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 190 mg
