There’s something truly comforting about a hearty plate that pairs savory shrimp with creamy, cheesy grits—and the Brown Stew Shrimp with Sweet Potato Grits Recipe does just that. The rich, spicy shrimp stew meets the natural sweetness of the grits, creating a flavor combo that stays with you long after the last bite.

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

This recipe holds a special place in my kitchen rotation because it manages to feel both indulgent and homey, exactly what I’m after on a chilly evening. The balance between the bold, well-seasoned shrimp and the creamy, cheesy sweet potato grits is just magical every time.

Bold, flavorful shrimp: The spices and browning sauce create a rich, deeply savory stew that bursts with Caribbean flair.
Creamy, sweet grits: Incorporating sweet potato puree adds natural sweetness and extra creaminess to the grits, making them stand out.
Comfort-food vibes: This dish is like a warm hug in a bowl, perfect for cozy dinners or impressing friends with something a bit unique.
Simple enough for weeknights: Despite the depth of flavors and multiple components, it’s surprisingly straightforward to prepare, even on busy days.

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 success of this Brown Stew Shrimp with Sweet Potato Grits Recipe really comes from marrying fresh, quality ingredients with the right spices. Choosing good shrimp and grits makes a noticeable difference, while the aromatics and seasoning layers build up the bold flavor without feeling heavy.

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: Opt for stone-ground or traditional grits, not instant, for that creamy texture—Marsh Hen Mill is my go-to brand.
Sweet potato puree: Adds natural sweetness and vibrancy; you can also swap pumpkin puree if you like a slightly different twist.
Jumbo shrimp: Fresh or thawed frozen shrimp work beautifully; I prefer keeping tails on for presentation but it’s up to you.
Avocado oil: Neutral and with a high smoke point, it’s perfect for searing the shrimp and cooking veggies without burning.
Smoked paprika, allspice, onion & garlic powder: These spices create the backbone of the “brown stew” flavor and bring warmth.
Scotch bonnet pepper: If you like heat, this is your friend—but feel free to moderate or swap with jalapeño if needed.
Browning sauce: I use Grace browning for its depth and umami; helps give the shrimp that classic stew color.
Shredded Gouda cheese: Melts beautifully into the grits, adding a smoky, slightly tangy richness.
Half and half & butter: These boost creaminess, making the grits luscious and velvety.

📝

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

One of the things I love most about this Brown Stew Shrimp with Sweet Potato Grits Recipe is how easy it is to personalize based on your taste and pantry. I often tweak the heat level or swap cheese types depending on the mood or occasion.

Variation: I sometimes add a splash of coconut milk to the grits for an extra tropical flair that pairs beautifully with the spicy shrimp.
Heat adjustment: If Scotch bonnet is a bit too intense, remove all seeds or substitute with a milder chile like jalapeño or serrano without losing that layered, spicy kick.
Dairy-free option: Swap half and half and butter in the grits with coconut cream and vegan butter for a dairy-free version that’s just as rich and tasty.
Extra veggies: Feel free to add chopped tomatoes or okra to the stew for some added texture and freshness.

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

Step 1: Getting those golden, creamy sweet potato grits ready

I start by bringing water, chicken broth, and salt to a boil in a large saucepan. When it’s bubbling, slowly whisk in the grits little by little to avoid clumps—that patience pays off with silky texture. Then I lower the heat and cover it, checking back frequently to whisk and prevent lumps. This low and slow cooking—around 30 minutes—gives the grits time to mellow and become tender. If they start firming up too much, I add a splash more water to keep that creamy vibe going. Once they’re tender, I stir in sweet potato puree, butter, half and half, cheese, and a pinch of white pepper. Taste and adjust salt last—a little cheese saltiness usually nails it for me.

Step 2: Marinating the shrimp to soak up all the glorious flavors

While the grits simmer, I pat the shrimp dry and toss them in a bowl with avocado oil, smoked paprika, allspice, onion and garlic powders, plus salt and pepper. This marinade only needs about 30 minutes, but it makes a world of difference. It intensifies the spices and creates a lovely coating that’ll marry perfectly with the stew base.

Step 3: Crafting the fragrant brown stew base

I melt butter in a skillet over medium heat and add diced bell peppers, onion, carrot, and the finely chopped Scotch bonnet—this combo softens and caramelizes beautifully in about 6-7 minutes. Adding garlic and ginger paste next wakes everything up with fantastic aroma in just a minute. Then, I stir in the browning sauce to tie all those flavors together and lend that classic rich brown color that makes this stew special.

Step 4: Simmering shrimp to juicy perfection

Finally, the seasoned shrimp, chicken broth, and sliced scallions join the skillet. Covering it all up, I let everything simmer gently for 6-7 minutes, stirring occasionally, until the shrimp turn opaque and the sauce thickens slightly to nicely coat each piece. It’s exciting checking that the shrimp don’t overcook—keep an eye so they stay tender, not rubbery!

Step 5: Bring it all together and serve

Serving is my favorite part. I spoon the warm sweet potato grits into bowls, ladle the brown stew shrimp on top, and sprinkle extra sliced scallions for freshness and a pop of color. It’s the kind of meal you almost don’t want to share—rich, satisfying, and full of comforting vibes.

Top Tip

Over the years, I’ve learned that getting the textures right is what makes this Brown Stew Shrimp with Sweet Potato Grits Recipe truly shine. Here are my go-to tips that always help me nail it.

Slow-cook grits and stir often: This prevents lumps and builds creaminess; rushing it or skipping stirring can lead to a gluey mess.
Pat shrimp dry before marinating: It helps the seasoning stick better and ensures the shrimp sear nicely without steaming.
Control heat carefully: Scotch bonnet peppers pack serious heat—top tip is to deseed or halve the amount if you’re spice sensitive.
Use a good quality browning sauce: It’s the secret to that authentic color and richness, so don’t skimp here.

How to Serve Brown Stew Shrimp with Sweet Potato Grits Recipe

Garnishes

I love finishing this dish with a generous sprinkle of fresh sliced scallions for brightness and a little crunch. Sometimes, I add chopped cilantro or a squeeze of lime juice to bring a refreshing contrast to the rich, savory stew. If I’m feeling playful, a dash of hot sauce on the side always hits the spot.

Side Dishes

This holds up as a full meal on its own, but when I do pair it, simple sides like a fresh, crisp salad or steamed greens like collards or kale work beautifully. For a heartier spread, I like warm, crusty bread to mop up all the luscious sauce.

Creative Ways to Present

For special occasions, serving the shrimp stew in individual shallow bowls over a swirl of vibrant purple sweet potato grits is really striking. I’ve also layered the grits in small mason jars topped with shrimp stew for a cute “to-go” style presentation at casual gatherings—always a crowd pleaser!

Make Ahead and Storage

Storing Leftovers

My approach is to store the brown stew shrimp and sweet potato grits separately in airtight containers in the fridge. This helps avoid the grits soaking up too much liquid and getting mushy. Both components keep well for up to 3 days.

Freezing

I recommend freezing the shrimp stew but not the grits. The grits lose their creamy texture when frozen. For the stew, cool it completely, then freeze in a sealed container for up to 2 months.

Reheating

Reheat the shrimp gently on the stove over low-medium heat, stirring occasionally until warm. For the grits, warm slowly on the stovetop with a splash of water or half and half, stirring until they loosen back up to creamy perfection.

Frequently Asked Questions:

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

Absolutely! Just be sure to thaw the shrimp completely and pat them dry before marinating to avoid extra moisture interfering with the cooking process.

What can I substitute for Scotch bonnet pepper if I can't find it?

If you can’t find Scotch bonnet peppers, a good substitute is habanero or serrano peppers, but remember they vary in heat. Jalapeños make a milder option that still adds a nice kick. You can also omit if you prefer less heat.

How do I prevent grits from becoming gritty or lumpy?

The key is slow cooking and frequent whisking. Slowly adding grits to boiling liquid and stirring regularly helps avoid lumps. Also, using quality stone-ground grits adds creaminess rather than a gummy texture. If they start getting too thick, add a small splash of liquid to loosen them up.

Can I make this Brown Stew Shrimp with Sweet Potato Grits Recipe dairy-free?

Yes! Swap the butter with a dairy-free alternative like vegan margarine, and use coconut milk or another plant-based milk instead of half and half. Also, find dairy-free shredded cheese or omit it entirely for a lighter version. The flavors still shine through beautifully.

Final Thoughts

This Brown Stew Shrimp with Sweet Potato Grits Recipe is one of those dishes that feels like a little culinary celebration every time I make it. It’s got enough layers of flavor to be interesting and comforting at once. I hope when you try it, you enjoy the comforting warmth and bold spices just as much as I do. Trust me, once you’ve got this one in your meal rotation, it’ll become a go-to dish you feel proud to serve, whether it’s a casual weeknight or a special weekend meal.