Ganja Pepper Shrimp
It’s little wonder that pepper shrimp has become such a classic favourite. Although it’s quick and easy to prepare, it tastes like a reward for hours of effort, the shrimp’s natural sweetness highlighted by a rich and savoury butter sauce and the mildly spicy counterpoint of pepper.
This cannabis-infused version offers a contemporary update on two levels, with the cannabis providing new perceptual opportunities (expect to feel the effects 20 minutes to an hour after eating) and scotch bonnet peppers adding immediate kick.
If scotch bonnet peppers are too spicy for your palate, consider replacing with milder jalapeños, or throwing them in whole instead of diced, so they release less heat.
This recipe will work with any type of cannabis-butter, but a lemony strain (i.e. one that contains the terpene limonene) will complement its flavours especially well.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
1 pound medium shrimp (shells on)
1 tsp paprika
½ tsp white or black pepper
1 tsp salt (or to taste)
1 tbsp unsalted butter
2 tsp minced garlic
½ medium onion, diced small
1 scotch bonnet pepper or habanero, diced
1 tsp fresh thyme, chopped
½ cup chicken stock or water
½ lemon, juiced (or more to taste)
2 tbsp chopped parsley
1/2 orange’s worth of zest (optional)
4 tbsp cannabutter, chilled and cubed
Baguette or rice for serving
Season shrimp with the paprika, pepper and salt.
Melt the unsalted butter over medium heat in a skillet. Add garlic, onion and scotch bonnet pepper. Sauté for 2-3 minutes, until fragrant and onions are slightly softened. Add shrimp and thyme to skillet and continue stirring for another 2 minutes.
Next, add broth or water to skillet, bring to a boil, then reduce heat and simmer for another 3-5 minutes. Remove skillet from heat, add lemon juice, parsley, orange zest if desired, and the cubes of cannabutter.
It’s important to work slowly, adding the butter in batches and stirring constantly so it emulsifies.
Serve immediately, with baguette slices or atop fresh rice.