Marijuana Recipes: Cannabis Infused Sativa Shrimp Creole

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Marijuana Recipes - Sativa Shrimp CreoleSweet shrimp swim in a spicy tomato sauce in this classic Creole dish. Serve over white or brown rice. I prefer to medicate this recipe with decarboxylated kief or hash because it would be easy to get too a high temperature if you used canna-butter or oil in the roux, especially if you like your roux darker. (Too high a temperature will render THC useless.)

 Learn more about Cooking with Hash and Kief at this link.

A Warning About Making Roux

One of the first and most important lessons instilled in any competent Cajun or Creole cook is to never leave a roux while it’s on the stove. The cooking combination of flour and fat can turn into a burned mess in a matter of seconds. Do not even think about leaving the stove, stir constantly, and I do mean constantly, until other liquid ingredients are incorporated.

A note about the Dosing on this recipe!

This recipe will have about 20 mg THC per serving IF you used decarboxylated average kief (40% THC).  To adjust the dosage up or down for your personal needs, and to reflect the strength of the kief you are cooking with, be sure to take my FREE 10 minute online Dosing Class that will teach you how to use the handy dosage calculator tool on this page.

Precise dosing for Marijuana Edibles

Marijuana Recipes - Sativa Shrimp Creole

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American, Cajun, Creole
Servings: 4 servings
Author: Cheri Sicard

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 tablespoons. all-purpose flour
  • 1/2 small onion peeled and diced
  • 1/2 small green bell pepper cored and diced
  • 1 large celery rib finely diced
  • 2 tsp. minced garlic
  • 1 can 15 ounces crushed tomatoes and their juices
  • 1 cups chicken or vegetable stock
  • 1 bay leaf
  • 1/8 tsp. cayenne pepper more to taste
  • 2 tablespoons chopped fresh Italian parsley or 2 teaspoons dried parsley
  • Salt to taste
  • 1/4 gram decarboxylated kief or finely ground hash
  • 1 pound medium shrimp raw, peeled
  • Cooked rice for serving

Instructions

  • Melt butter along with olive oil in a large skillet over medium heat.
  • Whisk in flour and cook, whisking constantly, until you have a light brown roux, about 3 to 4 minutes.
  • Add onions, bell pepper and celery to pan and stir with a wooden spoon to combine well.
  • Cook, stirring constantly, until vegetables are softened, about 4 minutes.
  • Stir in garlic and cook for another minute.
  • Stir in tomatoes and their juices, stock, bay leaves, cayenne, parsley, salt, and kief or hash. Increase heat and bring mixture to a boil. Reduce heat and simmer for about 15 minutes.
  • Add shrimp, stir to combine, and cook just until shrimp are no longer translucent, about 4 to 5 minutes. Serve over rice. Store leftovers in the refrigerator for up to 3 days.

Notes

Decarboxylation & Dosing Kief and Hash

* Be sure to decarboxylate (see link for details) the kief or hash before cooking. Click here to learn more about cooking with kief and hash.
**This dose is only a suggestion.  Be sure to read and understand Calculating Cannabis Doses in Edibles before attempting to cook with marijuana.  For more PRECISE dosing, be sure to take my FREE online dosing class.
Cannabis COoking for Home Cooks Online Course
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