Ingredients
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4 Garlic Cloves
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1-2 Red Chilies
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4 Spring Onions
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1 Stick Celery
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150 g Cherry Tomatoes
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12 Shrimps35 g each; without head, with shell
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1 Lemonin quarters
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1 cl White Wine
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3 tbsp Olive Oil
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a pinch Saltfor refinement
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1 tsp Oreganofresh chopped
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1 tsp Thymefresh leaves
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1 tsp Cumin Seed
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1 tsp Paprika Powder
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1 tsp Pimento Seeds
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0.5 g Cannabis FlowerAuto Daiquiri Lime
Directions
This is a wonderful and simple shrimp dish based on Louisiana’s Cajun cuisine. Both Creole and Cajun cuisine were influenced by French, Spanish, Italian, African and German cuisine of other immigrants and adapted to the ingredients available in the Mississippi River Delta.
Of course, we infused this dish with decarboxylated cannabis flowers, further emphasizing the term soul food in the process. For our version, we chose Auto Daiquiri Lime, -a sativa-dominant strain with a fruity, sour lime aroma
Steps
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1
Done
15 Minutes
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Shrimp prepareTo prepare, the shrimp tails are washed in cold water and removed from the intestines. To do this, the dorsal carapace is cut open long with thin scissors or a knife and the mostly dark thread that runs from the head to the tail fan through the back of the shrimp is removed. |
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2
Done
10 Minutes
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The decarboxylated cannabis, cumin seeds, allspice and paprika are then finely ground in a mortar. Garlic and chili are finely chopped, oregano and thyme are freed from the stem and also finely chopped. Spring onions and celery are cut into fine rings. |
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3
Done
20 Minutes
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Now put a pan with the olive oil on hot and fry the shrimp in it until hot all around. Then add the cherry tomatoes, celery, herbs, garlic and chili, season to taste with the spice mix from the mortar and deglaze with white wine. Now the spring onion rings are added and the whole thing is left on the flame for about 2 more minutes to reduce the liquid and allow the tomatoes to burst. Before serving, season with salt and lemon, andor give lemon quarters separately. White bread or baguette is recommended as a garnish. |
