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    Creamy Cannabis-Infused Garlic Parmesan Shrimp Over Toasted Baguette

    Chef Matt is back on NUGL TV with Episode 4 of Ganja Eats: Cooking with Cannabis! In this episode, Chef Matt whips up a plate of creamy cannabis-infused garlic parmesan shrimp over a toasted baguette! Hide your ladies, fellas; this one is coming for em’!

    20 mg Cannabis, Prep Time: 10 mins, Cooking Time: 10 mins, 1 Pan, Serves 2

    Ingredients

    • Butter
    • 1lb Shell on Shrimp
    • Dry Rub: paprika, onion powder, garlic powder, Cumin, Rosemary Thyme, chili powder, ginger, dry coffee – (Old Bay will substitute)
    • Garlic
    • Spinach
    • Heavy Cream
    • Parmesan
    • Basil
    • Cilantro
    • Chef Matt’s Cannabis-Infused Vegan Ghee
    • Sliced & Toasted Baguette
    • Parsley

    Instructions

    1. Add 1 Tbsp of butter to the pan, and allow it to melt.
    2. Add shrimp.
    3. Add 1 tsp dry rub and mix well.
    4. Allow it to cook for approximately 2 mins per side.
    5. Remove shrimp from the pan, allowing the remaining spice and butter to stay in the pan.
    6. Add another 1 Tbsp of butter to the pan.
    7. Add 1 Tbsp of crushed and chopped garlic to the pan.
    8. Add 1 cup spinach, and cook down for about 1 min.
    9. Add 1 cup of heavy cream, and mix.
    10. Add ½ cup of parmesan cheese.
    11. Add 2 Tbsp of basil.
    12. Add 1 Tbsp of cilantro.
    13. Add ½ tsp of Chef Matt’s Cannabis-Infused Vegan Ghee.
    14. Add shrimp back to the pan.
    15. Heat to about 160 degrees.
    16. Simmer approximately 2 min.
    17. Spoon over sliced & toasted baguette.
    18. Add basil garnish.

    Violá! You’ve just created Creamy Cannabis-Infused Garlic Parmesan Shrimp Over a Toasted Baguette!

    And if you’re looking for that special sauce to make your recipes pop, don’t forget to check out chefmattcooks.com

    Find Ganja Eats and Chef Matt on IG: @ganjaeats or @chefmatt2.0

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