brown stew shrimp

This Brown Stew Shrimp is a flavor-packed dish featuring jumbo shrimp seasoned to perfection with Caribbean flair! Fragrant aromatics cook up nicely and meld with the shrimp in a succulent, rich brown stew sauce. The Brown Stew Shrimp comes together in 1-pan and gets paired alongside creamy, sweet potato grits. If you love easy yet incredibly flavorful meals, you'll go crazy for this one right here!

Brown Stew Shrimp with Sweet Potato Grits

½ cups water, plus more as needed

chicken broth

Kosher salt,

sweet potato puree (or pumpkin puree)

butter

½ cup half and half

gouda cheese (or sharp cheddar cheese)

white pepper

lb jumbo shrimp,

avocado oil (or olive oil)

smoked paprika

allspice

onion powder

garlic powder

Kosher salt & fresh ground black pepper,

green bell pepper, finely diced

red bell pepper, finely diced

½ small yellow onion, finely diced

carrot,

scotch bonnet pepper, deseeded & chopped

garlic paste

ginger paste

browning sauce, I use Grace browning

scallions,

In a large saucepan, bring the water, chicken broth/stock, and salt to a boil over medium-high heat. When boiling, gradually whisk in the grits, a little at a time to prevent clumping, stirring well until blended. Then reduce the heat to low and cover the saucepan. Let the grits slowly cook and simmer, going back to the pot often to whisk the grits to prevent lumps, until tender- about 30 minutes. (Meanwhile, a little multitasking: prep the shrimp in step #1 of the Brown Stew Shrimp instructions, below). During the cooking process, only if needed, add a splash of water to the grits if you see that they&#8217;re looking too stiff. We want them thick and creamy, but not stiff.

Then stir in the sweet potato puree, butter, half and half, shredded cheese, and white pepper until thoroughly combined. Give the grits a taste and season with more salt, as needed, to personal preference. Keep the grits warm, covered, on the lowest setting while you make the brown stew shrimp. Note: If the grits start to lock up and get stiff, simply add a splash of water to help loosen. You want the grits to have a thick yet creamy texture.

For the sweet potato grits:

Pat the shrimp dry with paper towel. In a large bowl, combine the shrimp, oil, smoked paprika, ground allspice, onion powder, garlic powder, and salt/pepper- to taste. Toss the shrimp with seasonings to fully coat and then set aside for the shrimp to marinate for at least 30 minutes while you finish up the grits.

In a large skillet, melt the butter over medium heat. When sizzling, add the diced bell peppers, onion, carrot, and chopped scotch bonnet. Sauté the veggie mixture until tender and golden brown, about 6-7 minutes. Then stir in the garlic and ginger paste and continue cooking until the garlic/ginger is fragrant, about 1 minute. Then add the browning sauce and stir well to combine with the veggies and aromatics.

Add the seasoned shrimp, chicken broth/stock, and sliced scallions into the skillet and toss to fully combine. Cover the skillet and simmer the brown stew shrimp, stirring every so often, until the shrimp is uniformly opaque and cooked through, about 6-7 minutes. The liquid/gravy should thicken up a bit and coat the shrimp nicely.

Divide the warm sweet potato grits evenly among serving bowls. Top the grits with an even amount of the brown stew shrimp. Garnish the dish with more sliced scallions, if desired. Enjoy!

For the brown stew shrimp:

https://content.jwplatform.com/videos/&rdquo;RkfGFe9W&rdquo;.mp4

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Brown Stew Shrimp with Sweet Potato...

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