Description
A flavorful Caribbean-inspired dish featuring tender brown stew shrimp served over creamy, cheesy sweet potato grits. This comforting meal combines a rich blend of spices, vibrant vegetables, and a touch of heat from scotch bonnet peppers, perfect for a satisfying 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 (e.g., Grace browning)
- 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 kosher salt to a boil over medium-high heat. Gradually whisk in the grits a little at a time to prevent clumping, stirring well until blended. Reduce heat to low, cover, and simmer while whisking frequently to prevent lumps for about 30 minutes until tender. Add water if the 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 thoroughly combined. Taste and adjust salt as needed. Keep warm on the lowest heat while preparing the shrimp.
- Marinate the Shrimp: Pat shrimp dry with paper towels. In a large bowl, toss shrimp with avocado oil, smoked paprika, allspice, onion powder, garlic powder, kosher salt, and black pepper until fully coated. Let marinate for at least 30 minutes.
- Sauté Vegetables: In a large skillet, melt butter over medium heat. Add diced green and red bell peppers, onion, carrot, and chopped scotch bonnet pepper. Sauté until vegetables are tender and golden brown, about 6-7 minutes. Stir in garlic and ginger paste and cook for 1 more minute until fragrant.
- Add Browning Sauce and Liquids: Stir in browning sauce to combine with vegetables. Then add marinated shrimp, chicken broth, and sliced scallions. Toss to combine thoroughly.
- Simmer Shrimp: Cover skillet and simmer shrimp, stirring occasionally, until shrimp is opaque and cooked through, about 6-7 minutes. Allow the liquid to thicken to coat the shrimp.
- Serve: Divide sweet potato grits evenly among bowls and top with brown stew shrimp. Garnish with additional sliced scallions if desired. Serve immediately and enjoy.
Notes
- Use non-instant grits for best texture and cooking results.
- If grits thicken too much during cooking, add splashes of water to maintain a creamy consistency.
- The scotch bonnet pepper adds authentic Caribbean heat; deseed thoroughly to reduce spice level or substitute with milder pepper if preferred.
- Marinate shrimp for at least 30 minutes to maximize flavor absorption.
- Grace browning sauce can be substituted with other browning sauces or soy sauce for a similar effect.
- Keep grits warm on low heat; stir occasionally to prevent skin formation or sticking.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 220 mg
