Double Barley Peach Shrimp & Cream Grits

Double Barley Peach Shrimp & Cream Grits


  • 2 cups Yellow Corn Grits
  • 2 Tbsp of unsalted butter
  • 2 lbs. of Shrimp, peeled and deveined
  • 1 cup of Double Barley Fields of Peaches and Cream Ale
  • 2 tsp. Red Pepper Flakes
  • ¼ cup of Grapeseed Oil
  • 6 Fresh Peaches; peeled and diced
  • 3 Roma Tomatoes, small diced
  • 2 Tomatillos, small diced
  • 2 clove of fresh garlic minced
  • 1 Bell Pepper, small diced
  • ½ small Yellow Onion, small diced
  • 1 Jalapeño, seeds removed, small diced
  • 1 Bunch of Fresh Basil, cut into ribbons
  • ¼ bunch of Fresh Cilantro Leaves, washed, dried and finely minced
  • Juice of 1 lime
  • Zest of ½ lime (optional)
  • 1 Tbsp. of Honey
  • Kosher Salt and Black Pepper (as needed)


  1. Prepare choice of grits according to box instructions. Add in butter, milk, salt & pepper to taste.
  2. Mix, oil, lime juice, zest, honey together and set aside.
  3. Combine peaches, tomatoes, tomatillos, garlic, bell pepper, and jalapeño.
  4. Toss raw shrimp in red pepper flakes, set aside.
  5. Heat a large sauté pan with sides to medium-high heat, add oil, shrimp and season with salt & black pepper. Add Fields of Peaches and Cream Ale
  6. Cook Shrimp until it is done and turns pink. Remove pan from heat add bowl of peach mixture, oil & lime juice mixture, then add in fresh cilantro and basil.
  7. Toss in with shrimp and combine all ingredients together.


About Double Barley Peach Shrimp & Cream Grits
American wheat ale made with peaches, lactose, and NC white corn grits. The fresh aroma and taste of peach is finished with a citrusy crisp finish from the addition of three hops. – 5.5% ABV, 20 IBU

This is Double Barley’s summer beer – availability may be scarce. Another similar wheat ale can be subsitituted