Creamy Corn Rice With Shrimp & Weed
Today we are whipping up one of the tastiest seafood dishes ever: Creamy Corn Rice With Shrimp & Weed.
A viral Tik Tok recipe I found while scrolling, I just had to try it out.
I absolutely love shrimp, and this dish looked unbelievably delicious.
When choosing shrimp, depending on where you live, you’ll want to grab the freshest and juiciest shrimp you can find.
Tiger shrimp is always great, and I’m just not a fan of those teeny tiny little shrimps – but this is entirely up to you.
Frozen shrimp is always fine – just defrost them before you throw them into the pan.
How To Make Cannabis Butter
We’re using cannabis butter in today’s recipe, and a LOT of it. If you don’t have any in the freezer or on hand, you’ll need to first whip up a batch.
If you read any of my other blogs, I always recommend doubling or even tripling your weed butter and freezing it into ice cube trays.
This way, you’ll be able to pull it out anytime you need to and it will save you time.
Servings: 1 Cup
Calories: 1628 kcal
1/4 to 1/2 Ounce Cannabis 1 cup Butter
Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
Grind your dry cannabis or chop it till fine.
Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
Strain your butter through a cheesecloth.
Now you can use the Cannabis Butter (Cannabutter)
If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.
The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.
Calories: 1628 kcal | Carbohydrates: 1 g | Protein: 2 g | Fat: 184 g | Saturated Fat: 117 g | Cholesterol: 488 mg | Sodium: 1621 mg | Potassium: 54 mg | Sugar: 1 g | Vitamin A: 5673 IU | Calcium: 54 mg
Ingredients Needed For Creamy Corn Rice With Shrimp & Weed
Of course, you’ll need to make sure you have cannabis butter but you’ll also need:
fresh or frozen corn kernels any kind of rice you love ( you can cheat here, and use the quick-rice packets that go in the microwave for 2 minutes if you’re rushed) jalapeno peppers olive oil heavy cream green onion salt, pepper, garlic powder, crushed red pepper flakes fresh or frozen tiger or jumbo shrimp
Enjoy this one-pan easy-to-make dish that will knock your socks off!
Servings: 2 people
Cost: 25 +/-
1 pkg shrimp 1-2 jalapeno peppers seeds removed 1-2 stalks green onion 1-2 cobs of corn, or one can of corn 5 tbsp cannabis butter 1 tsp crushed red pepper flakes 2 tsp garlic powder 1 dash salt and pepper each 3-4 tbsp olive oil 1/2 cup heavy cream 1/2 cup rice any rice of your choosing 1 cup chicken broth or veggie broth your choice.
In a small mixing bowl combine all of the thawed shrimp. Add in salt, pepper, a little olive oil, crushed red pepper flakes and garlic powder. Mix, until all shrimp is evenly coated. In a non stick pan, on medium-high heat, add in more olive oil, and when the pan is hot, fry up your shrimp for a few minutes per side untli seared and golden brown. Set aside. Add in onion, rice (uncooked), cannabis butter, heavy cream and broth. Let simmer for 10 minutes. Stir occaisionally. Add in corn and let simmer for another few minutes. Add in shrimp just to warm them up and mix them around.
If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.
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As always, happy canna-cooking!