Sweet shrimp swim in a spicy tomato sauce in this classic Creole dish. Serve Cannabis Shrimp Creole 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.)
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 Dosage for the Cannabis Shrimp Creole recipe!
This cannabis shrimp Creole 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 do it, or use my handy dosage calculator tools that do all the math for you (see below).
Marijuana Recipes - Sativa Shrimp Creole
- 1 tablespoon butter unsalted
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1/2 onion small, yellow or white, peeled and diced
- 1/2 green bell pepper small, cored and diced
- 1 stalk celery large, finely diced
- 2 tsp. garlic minced
- 1 can crushed tomatoes and their juices 15 ounces
- 1 cups chicken or turkey stock or vegetable stock
- 1 bay leaf
- 1/8 tsp. cayenne pepper more to taste
- 2 tablespoons fresh Italian parsley chopped 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
- 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.