Shrimp and grits for 10: creamy grits cooked in milk and water with butter and sharp white Cheddar, carried hot in an insulated jar, then topped at the lot with Cajun-seasoned shrimp grilled on skewers, crumbled bacon and green onions. The only cooking at the lot is about 6 minutes of shrimp on a gas grill.
Feeds: 10 · Hands-on: about 40 min · Total: about 50 min
Home gear: a heavy pot, a 2-quart insulated food jar (or a slow cooker crock wrapped in towels), metal skewers or a grill basket
Pack for the lot
- Hot grits, in the insulated jar
- Shrimp, sealed, on ice at the bottom of the cooler
- Bacon, green onions and lemons, in the cooler
- Hot sauce
- Skewers or a grill basket, tongs and a clean platter
- Instant-read thermometer
- Bowls and spoons
- A full propane tank
- Trash bags
Lot notes
- Fuel: gas. A few minutes on a gas grill or a side burner covers it.
- Shrimp on ice: raw shrimp stays sealed at 40°F or below until it hits the grill. Cooked shrimp goes on a clean platter, never back in the bag.
- Holding hot: keep the grits at 140°F or above. Toss anything out past 2 hours, or 1 hour over 90°F.
- Grits thicken: they firm up as they sit. Stir in a splash of hot water or milk to loosen them.
- Fridge life: cooked grits keep 3 to 4 days. Cooked shrimp keeps 3 to 4 days. Cook raw shrimp within 1 to 2 days of buying it.
- Williams-Brice: South Carolina's university lots are gas only, so bring propane for the shrimp.
Can you make shrimp and grits ahead?
Make the grits right before you leave and carry them hot, or make them a day ahead, chill them and reheat them in a pot with a splash of milk to 165°F. Grill the shrimp fresh at the lot.
How do you keep grits hot at a tailgate?
Carry them in an insulated food jar preheated with boiling water, or a slow cooker crock wrapped in towels. Keep them at 140°F or above, and rewarm them in a pot on the grill if they cool.
How much shrimp and grits for 20 people?
Double it: 6 cups each of water and milk, 1 tbsp of salt, 3 cups of grits, 1 stick of butter, 1 lb of Cheddar, 5 lb of shrimp, ¼ cup of oil, 2 tbsp of Cajun seasoning, 4 cloves of garlic, 1 lb of bacon, 8 green onions and 4 lemons. Use 2 jars for the grits and grill the shrimp in 2 batches.
Can you use charcoal at Williams-Brice Stadium?
No. The guide's grill rule reads "Gas only. Charcoal grilling is banned in university-controlled lots." See the Williams-Brice guide.