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