Ingredients:
4 Oz cannabis butter, softened
2 Tablespoons of cannabis olive oil
1 Tablespoon chopped garlic
2 Tablespoons chopped onion
2 Lemons, juice
Salt and pepper to taste
2.5 Lb of large shrimp without head
3/4 Cup of ketchup
1 Tablespoon Maggi® Juice
1 Can (105 grams) of chipotle peppers marinated
Recipe by: B. Muñoz
Steps:
1. Mix in a bowl half of the cannabis butter, cannabis olive oil, garlic, onion, lemon juice, salt and pepper.
2. Add the shrimp and stir to cover them.
3. Heat the remaining cannabis butter in a saucepan over medium heat.
4. Add the shrimp with everything and marinade, and cook until they take a pink tone, between 3 and 5 minutes.
5. Blend the ketchup sauce with the Maggi Juice, chile chipotle and salt, until you have a consistent sauce.
6. Pour over the shrimp and cook, Stir until the sauce begins to boil. Reduce the heat to low and cook a few more minutes, until the sauce has thickened.
7. Serve with white rice and avocado slices.
Ingredients:
4 Oz cannabis butter, softened
2 Tablespoons of cannabis olive oil
1 Tablespoon chopped garlic
2 Tablespoons chopped onion
2 Lemons, juice
Salt and pepper to taste
2.5 Lb of large shrimp without head
3/4 Cup of ketchup
1 Tablespoon Maggi® Juice
1 Can (105 grams) of chipotle peppers marinated
Steps:
1. Mix in a bowl half of the cannabis butter, cannabis olive oil, garlic, onion, lemon juice, salt and pepper.
2. Add the shrimp and stir to cover them.
3. Heat the remaining cannabis butter in a saucepan over medium heat.
4. Add the shrimp with everything and marinade, and cook until they take a pink tone, between 3 and 5 minutes.
5. Blend the ketchup sauce with the Maggi Juice, chile chipotle and salt, until you have a consistent sauce.
6. Pour over the shrimp and cook, Stir until the sauce begins to boil. Reduce the heat to low and cook a few more minutes, until the sauce has thickened.
7. Serve with white rice and avocado slices.
Recipe by: B. Muñoz