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Ganja Eats w/ Chef Matt

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


  • 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


  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

Find Ganja Eats and Chef Matt on IG: @ganjaeats or @chefmatt2.0

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