Creamy Corn Rice With Shrimp & Weed
Fresh, crunchy, with a dash of spice and cannabutter.
Servings: 2 people
Cost: 25 +/-
Equipment
- Non stick frying pan - large
- Small Mixing Bowl
- Cutting Board & Sharp knife
Ingredients
- 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.
Instructions
- 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.