Three cannabis infused shrimp recipes (using cannaoil)

Published Mar 28, 2019 09:23 a.m. ET

Shrimp is a classy dish that doesn't take much to dress up enough to impress. These three cannabis-infused shrimp recipes cover all of the basics from simple to extravagant including a drink, a hearty meal, and a lighter soup. There is enough to give you a good start at seafood marijuana edibles at home using only the freshest ingredients.

Cannabis infused garlic butter shrimp recipe

This one is a comfort food type seafood dish that is easy to make in multiples when serving guests. It can be served on its own, as an appetizer, or as a topping over pasta, rice, veggies, or buns. Though this recipe calls for both cannabutter and cannaoil if you only have one you can use regular versions of the ingredients as a replacement.

Ingredients

  • 1 lb of shrimp (deveined and peeled)
  • 3 tablespoons of cannaoil
  • 8 tablespoons of cannabutter
  • 5 garlic cloves (peeled and minced)
  • ½ teaspoon of red pepper flakes
  • 2 tablespoons of lemon juice
  • ⅓ cup of parsley (chopped)
  • ¼ teaspoon of salt

Tools

  • 1 large frying pan
  • 1 vegetable spoon (with drain holes)
  • 1 medium mixing bowl
  • stovetop

Instructions

  1. Pour the cannaoil into the center of the frying pan and set the burner to medium heat.
  2. Once the oil has warmed, add the shrimp by placing one at a time ensuring that they are evenly spread out and not stacked on top of each other or overlapping.
  3. Cook for 7-10 minutes and season the shrimp with salt.
  4. Stir the shrimp and continue to cook them until they are all a bright pink color. Usually, between 5 and 10 minutes more.
  5. Add the red pepper flakes, lemon juice, half the parsley, and all the minced garlic into the simmering pile of shrimp and combine them by stirring.
  6. Cook everything together for 5 minutes and then turn the burner down to low heat. The mixture will need to cook for another 5-7 minutes until the sauce begins to thicken into a gravy like texture.
  7. Remove the pan from the burner and use the veggie spoon to pick up the shrimp and place them in a mixing bowl.
  8. Add The remaining parsley to the bowl to dress the shrimp.
  9. Continue to cook the liquid for an additional 5 minutes before seasoning to your preference.
  10. Place shrimp on plates and drizzle sauce lightly over all of them.
  11. Serve immediately.

Cannabis infused shrimp cocktail recipe

This American classic is a people pleaser and excellent for when your alone (don’t forget to divide the recipe by 6) or serving to larger gatherings. It’s sweet and sour and all things wonderful while staying light on the waistline.

Ingredients

  • 1 tablespoon of horseradish
  • ½ cup of ketchup
  • ¼ teaspoon of minced garlic
  • ½ teaspoon of pepper
  • ½ teaspoon of Worcestershire sauce
  • 2 tablespoons of cannabis-infused oil
  • ⅕ lbs of cooked shrimp
  • 6 lemon slices
  • 3 cups of celery (chopped)

Tools

  • 6 cocktail glass
  • 1 mixing bowl
  • 1 mixing spoon

Instructions

  1. Pour the ketchup, horseradish, Worcestershire sauce, cannabis oil, pepper, and garlic into a mixing bowl.
  2. Combine the ingredients well by mixing for 1full minute.
  3. Place the chopped celery into the bottom of six cocktail glasses.
  4. Pour the liquid over the celery in each one.
  5. Place the cooked shrimp pieces on the edge of the glasses.
  6. Add one lemon slice to the rim of each one.
  7. Serve immediately.

Cannabis infused ginger shrimp overtop of asparagus recipe

This one is a variation of ginger shrimp that is so often found in Chinese cuisine. Using cannabutter and cannoli, you will create a potent and tasty delicacy that will be so good it might be hard to share. This recipe is gluten-free and can be served over rice, noodles, or toast.

Ingredients

  • 1 pound of shrimp
  • ⅓ cup of vegetable stock
  • 2 tablespoons of oyster sauce
  • 1 teaspoon of sugar.
  • 1 teaspoon of pepper
  • 2 cups of asparagus
  • 2 tablespoons of ginger
  • ½ teaspoon of garlic
  • 4 green onions
  • 2 tablespoons of rice vinegar
  • 4 ounces of mushrooms
  • 1 teaspoon of sugar
  • 4 tablespoons of cannabutter
  • 2 tablespoons of rice vinegar
  • 4 teaspoons of cannaoil
  • 1 tablespoon of sesame oil
  • 1 tablespoon of cornstarch

Tools

  • 1 food processor
  • 1 wok
  • 1 stovetop
  • 1 mixing spoon
  • 1 medium mixing bowl

Instructions

  1. Add the ginger, garlic, oyster sauce, vinegar, soup stock, sesame oil, cornstarch, salt, pepper, and sugar to a food processor and blend the ingredients on high for one minute.
  2. Pour two teaspoons of cannoli into the wok and set the burner to medium heat.
  3. Once the oil has warmed, you can dump in the shrimp and cook them in the oil for 6 minutes.
  4. Remove shrimps from the wok and place them into a medium-sized bowl.
  5. Pour the rest of the oil into the wok and warm it up again over medium heat.
  6. Add in the asparagus, green onions, and mushrooms and sauté them until cooked which takes 5-7 minutes depending on your personal preference.
  7. Pour the shrimp and remaining ingredients including the processed ones to the wok and cook the mixture until it reaches a thick creamy consistency.
  8. Serve immediately.

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