Do you like seafood? What about shrimp, in particular? I do, it’s one of my favorite seafood dishes! If you don’t like shrimp, or seafood at all, then you can check out some of our other recipes. But for all you shrimp lovers, let’s take a look at this recipe for some cannabis-infused shrimp scampi. It is very delicious, and does not take long to make (only about 15 minutes of prep time)! The best part is, it contains THC, so it can get you stoned. What are you waiting for; head to the kitchen and let’s get started!
This recipe will yield about six servings. It is mainly used as an appetizer, but can also be used as the main course if desired. The best part about using this dish as an appetizer is that once the main course comes out, you’ll be high with the munchies and ready to take it down.
You will need both canna oil and cannabutter for this recipe. Click on either to view its recipe.
Ingredients
- 2 pounds of shrimp (12-15 per pound) in shell
- 3 tablespoons of canna oil
- 2 1/2 teaspoons of Kosher salt
- 1 1/4 teaspoons of freshly ground black pepper
- 2 tablespoons of dry white wine
- 12 tablespoons (or 1 1/2 sticks) of cannabutter (at room temperature)
- 1/4 cup of minced shallots
- 4 teaspoons of minced garlic (4 cloves)
- 3 tablespoons of minced fresh parsley leaves
- 1/4 teaspoon of crushed red pepper flakes
- 1 teaspoons of minced fresh rosemary leaves
- 1 teaspoon of grated lemon zest
- 2/3 cup of panko (Japanese dried bread flakes)
- 2 tablespoons of freshly squeezed lemon juice
- 1 extra-large egg yolk
- Lemon wedges (optional)
Looks like a lot of ingredients, right? It may be, but they are all in low quantities. At least the cooking part is easy!
Instructions
Step 1: Prepare oven and shrimp
First, preheat your oven to 425 degrees F (218 C). Next, grab your shrimp. Peel, devein, then butterfly it, leaving the tails on. Place the shrimp in a mixing bowl and add in the canna oil and white wine. Sprinkle in 2 teaspoons of salt and 1 teaspoon of pepper. Mix that altogether. After that, allow the shrimp mix to sit at room temperature while you complete Step 2.
Step 2: Make the cannabutter mix
In a separate small bowl, mash the cannabutter in with the garlic, shallots, parsley leaves, rosemary leaves, red pepper flakes, lemon zest, lemon juice, egg yolk, and panko. Sprinkle in the rest of the 1/2 teaspoon of salt and 1/4 teaspoon of pepper into that mix. Mash this up until it is all thoroughly combined.
Step 3: Bake the shrimp
Now you’ll have to get baked, I mean bake the shrimp (get baked after). Grab a 14-inch gratin dish. Starting from the outer edge, arrange the shrimp in a single layer (cut side down) with the tails curling up and towards the center of the dish. Pour the remaining marinade from the shrimp mix over the shrimp. Next, spread the cannabutter mix evenly over the shrimp. Place the shrimp in your oven and bake for 10-12 minutes (until hot and bubbly). If you like the top of your shrimp to be browned, you can place the shrimp under a broiler for 1 minute. After that, your shrimp is complete! Serve with lemon wedges.
Pretty easy, right? Lemon wedges add a nice touch to the presentation and flavor of this dish. However, they are optional. Eat some of these cannabis shrimp scampi and you’ll feel that high kick in later on. Thanks for reading! Want to check out some of our other recipes? Click the link below to do so:
