Rinse the jumbo shrimp under cold water and pat dry with paper towels. Season with salt, pepper, and preferred spices. Set aside.

Heat oil in a large skillet over medium heat. Add onions, garlic, and bell peppers. Sauté for about 5 minutes until fragrant and translucent.

Add seasoned shrimp to the skillet; cook for 2-3 minutes until pink and opaque. Remove and set aside.

In the same skillet, add browning sauce and chicken broth. Bring to a simmer for 5 minutes.

Return shrimp to skillet, cover, and simmer on low for 5-7 minutes.

In a separate pot, combine sweet potatoes with water and chicken broth. Bring to a boil, then simmer for 15-20 minutes until tender.

Drain excess liquid. Add butter, half and half, and cheese to the sweet potatoes. Mash until smooth, adjusting with more broth or water as needed.

Serve creamy sweet potato grits topped with Brown Stew Shrimp and drizzle with sauce.