The very first recipe from the Radd Cooking sponsored by Missoula Fresh Market, and we crush it with giant shrimp stuffed with cheese and wrapped in delicious bacon. Is there any better than shrimp and bacon (the quick answer is nope)? This recipe created a savory and spicy seafood dish that is sure to bring a smile to face.


  • 6 giant 2-4 count shrimp, peeled (leaving the final shell segment and tail intact)
  • 1 can of Big Sky Brewing Trout Slayer
  • 12 slices of Daily Peppered bacon
  • 2 oz. Tillamook Smoked Cheddar
  • 2 oz. cream cheese, cut into ½" pieces
  • ½ yellow onion, chopped
  • 1 portobello mushroom, finely chopped
  • 2 garlic cloves, minced
  • ¼ cup cilantro, chopped
  • ½ tsp hot sauce
  • ½ tsp hot chili powder
  • ½ tsp black pepper
  • 1 TBSP kosher salt


  1. Cut a ½" deep incision (without cutting through the shrimp) down the inside of each of the peeled shrimp
  2. Scrape out the vein
  3. Combine wheat ale, hot sauce, chili powder, and kosher salt in a bowl
  4. Add shrimp to marinade and refrigerate for 2 hours
  5. Prepare garlic, onion, cilantro, and mushroom
  6. Add the garlic, onion, cilantro, mushroom, black pepper and 2 cheeses with 2 ounces of the wheat ale
  7. Mix, mashing everything together, until thoroughly blended and homogeneous
  8. Taste and work in a little salt if you think necessary.
  9. Stuff each butterflied shrimp a generous dollop of the filling
  10. Wrap the shrimp in 2 pieces of bacon, make sure it overlaps no more than an inch - secure with toothpicks
  11. Preheat a grill to 350°F
  12. Grill for 5 minutes or until the bacon is crispy
  13. Flip and grill until just cooked through, about 4 more minutes
  14. Bon Appétit