There’s just something about the comforting, soulful flavors in my Brown Stew Shrimp with Sweet Potato Grits Recipe that makes it worth the effort. The creamy, cheesy grits infused with sweet potato pair perfectly with shrimp simmered in a rich, spiced brown stew sauce—it's a dish that truly warms you up from the inside out.

A white bowl holds a creamy, pale yellow layer of smooth grits as the base. On top, there are several browned shrimp coated in a glossy, dark brown sauce mixed with finely chopped red and green bell peppers and thin rings of green onions. The shrimp look juicy and are placed evenly over the grits, with the sauce slightly pooled around them, making the dish look rich and flavorful. The bowl sits on a white marbled surface. 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

Honestly, this recipe has become one of my absolute favorites to make for company or a cozy dinner at home. It’s got layers of flavor and texture that just make each bite exciting but still wonderfully comforting.

Flavor Explosion: The shrimp are marinated in warm spices like smoked paprika and allspice, then simmered in a rich brown stew that’s both spicy and savory.
Creamy Sweet Potato Grits: Incorporating sweet potato puree into the grits adds a subtle sweetness and gorgeous color that balances the heat of the stew beautifully.
Comfort Food with a Twist: This isn’t your everyday shrimp and grits – it’s elevated with homemade aromatics, scotch bonnet pepper, and gouda cheese that give it real depth.
Perfect for Any Occasion: Whether it’s a weekend meal with friends or a special occasion, this dish impresses without requiring complicated steps.

A yellow pot filled with cooked shrimp in a thick dark reddish-brown sauce with visible pieces of green onions, small red peppers, and finely chopped vegetables like carrots and green peppers mixed throughout. A large metal ladle rests inside the pot, partially submerged in the sauce, with shrimp around it. The pot is set on a white marbled surface with a beige and white striped cloth partially visible at the bottom left corner. A small brown bowl with green chopped peppers is also visible on the top left corner. The shrimp look plump and covered evenly with the sauce, giving a rich and thick texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients for this Brown Stew Shrimp with Sweet Potato Grits Recipe come together in a way that’s both traditional and unexpected. Each element brings something special—whether it’s sweetness, heat, or creaminess—so you get a balanced plate every time.

Flat lay of peeled jumbo shrimp with tails on, a halved green bell pepper finely diced, a halved red bell pepper finely diced, a small yellow onion chopped, a large orange carrot diced, a whole scotch bonnet pepper deseeded and chopped, a small pile of sliced green scallions, a small mound of sweet orange sweet potato puree, a small mound of uncooked cream-colored grits, two whole brown eggs with clean shells, a small white ceramic bowl of golden avocado oil, a small white ceramic bowl of dark brown browning sauce, a small white ceramic bowl of chicken broth, a small white ceramic bowl of half and half, a small pat of butter, and a small pile of shredded pale yellow gouda cheese, all arranged 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: Use stone-ground or regular grits, NOT instant, for that authentic creamy texture. Marsh Hen Mill is a favorite brand of mine.
Sweet Potato Puree: Adds subtle sweetness and vibrant color, making the grits stand out both visually and in flavor.
Gouda Cheese: Its mild smokiness complements the spices in the shrimp stew perfectly; sharp cheddar works well if you prefer a bit more tang.
Jumbo Shrimp: Peeled and deveined, with tails on or off depending on your preference; freshness really shines here.
Spices (smoked paprika, allspice, onion powder, garlic powder): These build a warm and comforting seasoning that clings beautifully to the shrimp.
Scotch Bonnet Pepper: Provides an authentic Caribbean heat without overwhelming the dish, especially when deseeded.
Browning Sauce: I use Grace brand for that classic deep color and umami flavor in the stew, bringing it all together.
Bell Peppers, Onion, Carrot: Finely diced for sweetness and texture, creating a gorgeous base in the stew.
Butter & Half and Half: Add richness to both the grits and the shrimp, smoothing out all the spicy and savory notes.

📝

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

I love making this Brown Stew Shrimp with Sweet Potato Grits Recipe my own by adjusting the heat level and cheese type depending on the crowd. You should feel free to tweak it too—cooking should always reflect your taste!

Variation: When making it for my kids, I skip the scotch bonnet and add a pinch of smoked paprika for warmth without the heat—it’s just as delicious!
Dairy-Free Version: Swap butter with coconut oil and use coconut milk instead of half and half to make it dairy-free while keeping it creamy.
Extra Veggies: Sometimes I toss in chopped kale or spinach during the shrimp stew step for added greens and nutrients.

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

Step 1: The Creamy Sweet Potato Grits Come First

Start by bringing your water, chicken broth, and a pinch of kosher salt to a boil. Slowly whisk in the grits little by little to avoid clumps. This is key—trust me, clumpy grits are no fun! Then reduce the heat and let the grits cook low and slow for about 30 minutes, stirring often to keep it smooth. If they start getting too thick, just add a splash of water. Once tender, stir in the sweet potato puree, butter, half and half, cheese, and a pinch of white pepper. Taste and adjust salt as you like—this creamy base is where all the magic starts.

Step 2: Marinate Your Shrimp for Maximum Flavor

Pat your shrimp dry—this helps the seasoning stick better—and toss them with avocado oil, smoked paprika, allspice, onion powder, garlic powder, and salt and pepper. Let them sit for at least 30 minutes while your grits are cooking. This step really infuses the shrimp with those deep, warm flavors.

Step 3: Build Your Brown Stew Base

Melt butter in a skillet over medium heat and sauté the diced bell peppers, onion, carrot, and scotch bonnet pepper until golden and tender, about 6 to 7 minutes. Add garlic and ginger paste, cooking just until fragrant. Then pour in the browning sauce and mix it all together. This creates a rich, layered flavor base that’s classic to brown stew dishes.

Step 4: Simmer Shrimp to Perfection

Stir in the marinated shrimp, chicken broth, and sliced scallions. Cover and simmer, stirring occasionally, until the shrimp turn opaque—usually 6 to 7 minutes. You want the sauce to thicken just enough to coat the shrimp without drying out. This balance keeps the dish juicy and satisfying.

Step 5: Bring It All Together

Spoon the warm, creamy sweet potato grits into bowls and top with generous portions of the brown stew shrimp. Garnish with extra scallions for color and mild bite. Now, dig in and savor every bite!

Top Tip

From my experience cooking this Brown Stew Shrimp with Sweet Potato Grits Recipe, a few small tricks make all the difference in getting those perfectly creamy grits and vibrant shrimp every time.

Whisk Grits Gradually: Never dump the grits in all at once. This helps avoid lumps and ensures smooth texture.
Don’t Rush the Simmer: Low and slow is the secret to tender grits and fully flavored shrimp stew.
Pat Shrimp Dry: Moisture dilutes seasoning and slows proper searing; make sure they’re well patted before marinating.
Adjust Heat Carefully: Scotch bonnet pepper is spicy—start with a small amount deseeded and increase if you dare!

How to Serve Brown Stew Shrimp with Sweet Potato Grits Recipe

Garnishes

I always top this dish with extra sliced scallions for a fresh crunch and pop of green color. Sometimes, a sprinkle of chopped parsley or a light drizzle of hot sauce amps up the flavor and visual appeal.

Side Dishes

It’s hearty enough to stand alone, but I like pairing it with a crisp side salad or some steamed greens like collard or mustard greens to balance the richness. A squeeze of fresh lime over the top never hurts either.

Creative Ways to Present

For special occasions, serving this dish in individual mini cast-iron skillets or colorful ramekins adds a rustic charm. You can also layer the grits and shrimp in clear glasses for a fun, modern take that’s perfect for dinner parties.

Make Ahead and Storage

Storing Leftovers

After cooling, I store leftover shrimp and grits separately in airtight containers in the fridge. The shrimp keeps well for up to 2 days, and the grits can last about 3 days without losing too much creaminess.

Freezing

Truth be told, I usually eat this too quickly to freeze it! But when I have to, freezing the shrimp stew alone works best—grits tend to change texture after thawing when frozen. Just thaw your shrimp overnight in the fridge before reheating.

Reheating

Reheat the shrimp gently on the stove over low heat, adding a splash of water or broth if needed to loosen the sauce. For grits, warm slowly on low with a little butter or milk stirred in to bring back that creamy texture. Microwave works fine in a pinch, but stirring often helps a lot.

Frequently Asked Questions:

Can I use frozen shrimp for this Brown Stew Shrimp with Sweet Potato Grits Recipe?

Yes! Just make sure to thaw the shrimp completely and pat them dry before seasoning and cooking. This ensures the marinade sticks well and the shrimp cook evenly without extra moisture.

What can I substitute for sweet potato puree in the grits?

If you don’t have sweet potato puree on hand, pumpkin puree or butternut squash puree make excellent alternatives that provide similar creaminess and a touch of sweetness. Just watch the seasoning since those can be milder in flavor.

How spicy is the scotch bonnet pepper in this recipe?

Scotch bonnet peppers are quite hot, but by deseeding and using just half, the heat is balanced with the sweetness of the grits. For a milder dish, reduce the amount or omit it altogether—you’ll still get great flavor from the other spices.

Can I make the grits ahead of time?

Yes, you can make the grits ahead and keep them warm, but they may thicken as they cool. Stir in a bit of warm water or broth to loosen them back up when reheating. For best texture, prepare the grits close to serving time.

Final Thoughts

This Brown Stew Shrimp with Sweet Potato Grits Recipe holds a special place in my kitchen repertoire. It’s the kind of meal that fills your home with wonderful aromas and leaves everyone feeling satisfied and cozy. I highly recommend giving it a try—you might just find it becoming your new favorite comfort food without any fuss. Plus, you’ll get the warm smiles of anyone lucky enough to share it with you.