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Easy Marijuana Recipe: Cannabis-Infused Sativa Shrimp Creole

If you enjoy something with a bit of kick, love seafood, and want something that you can infuse your cannabis with, we’ve got the dish for you. Cannabis-Infused Sativa Shrimp Creole is about to become your new favorite dish. It’s the perfect blend of sweet and spicy and it is best when served over your favorite bed of rice. Otheremedies also has additional ideas for using your green Sativa.

Cannabis-Infused Sativa Shrimp Creole

One of the first things you’re going to need to learn to do if you’ve never learned before is how to make a roux.  It’s a simple process but you must learn this right now – you cannot walk away from roux when you are cooking it. It must be stirred constantly. You cannot leave it for one moment.

Roux is simply butter, mixed with flour, heating in a skillet. If you walk away from it, instead of stirring constantly over medium heat, you’ll have a nasty mess of burned flour that will leave a stench in your house that is hard to get rid of. Worst of all, you’ll have to start all over again. What a waste.

This particular recipe will contain roughly 20 mg of THC per serving.



●      1 tablespoon unsalted butter or salted if you prefer

●      1 tablespoon olive oil

●      2 tablespoons of all-purpose flour

●      1/2 small onion peeled and diced finely

●      1/2 small green bell pepper cored and diced

●      1 large celery rib finely diced

●      2 tsp of minced garlic

●      1 15 oz can of crushed tomatoes and their juices

●      1 cup of chicken or vegetable stock

●      1 bay leaf

●      1/4 tsp. cayenne pepper more to taste (or add to taste)

●      2 tablespoons chopped fresh Italian parsley or 2 teaspoons dried parsley

●      Salt to taste

●      1/4 gram decarboxylated kief or finely ground hash

●      1 lb of raw peeled medium shrimp

●      Cooked rice for serving (brown, white, or any you desire)


  1. Melt the butter along with olive oil in a large skillet over medium heat.
  2. Whisk in flour and cook while whisking until you have a light brown roux, about 3 to 4 minutes. Remember what we told you about roux. Stir it constantly.
  3. Add the onions, bell pepper and celery to the pan and stir with a wooden spoon to combine well.
  4. Cook, stirring constantly until vegetables are softened, about 4 minutes.
  5. Stir in garlic and cook for another minute.
  6. Stir in tomatoes and their juices, stock, bay leaves, cayenne, parsley, salt, and kief or hash. Increase heat and bring mixture to a boil. Reduce heat and simmer for about 15 minutes.
  7. Add shrimp, stir to combine, and cook just until shrimp are no longer translucent – about 4 to 5 minutes. Serve over rice. Store leftovers in the refrigerator for up to 3 days.

Important Things to Know

In order to use your hash, you need to take steps to decarboxylate it. To do this, place it in a dish that is oven-safe. Cover it with either a lid or with foil. Bake it in a preheated oven set at 240-degrees for an hour.

When it comes out of the oven, it will appear to have shrunk a bit and will feel crunchy. That’s normal. It’s now ready for you to cook with. The reason that you must do this step is that without being decarboxylated it won’t activate the THC and you won’t get the full effect of the hash. The suggested amount to add in this recipe is just that – a suggestion. You may add more or less depending on your personal needs.You may season with additional things as you see fit and you can add more of the hot seasonings as you like, for taste. If you prefer a thicker dish, you can add more chopped onion and green pepper. The more celery you add, the more salt you’ll likely need to add as celery absorbs salts from meals. Likewise, if you oversalt, adding celery to the dish and pulling it out before serving will help reduce the salt. These are just a few tips in making a dish your own. You may also learn more about cooking by reading more.