I absolutely love comfort foods, and crab dish was one of my favorites that our family would have often. Early in the mornings, my Granddad Benny would take me out to catch crabs. sometimes we’d also catch a few shrimp in the nets. I remember letting them go until Benny got mad at me for throwing food back, but looking back now it was all worth because when he made that first dish of shrimp and grits…It was locomotive! I don’t know if finished eating it or fell asleep from pure bliss, but either wayit left an amazing impression on me.
Shrimp and grits was always one of those comfort foods we had growing up. I associates it with feeling better because my mom would make it for me whenever I was sick. It’s funny that I only started eating shrimp when I got older, but as a child, this dish was one of the only things agree with my stomach. measles and mumps WhenI was around 7 or 8 years old,and got ,my mom would cut the shrimp up small for me to eat. Thankfully, now I can enjoy it fully! It’s so good–right up there with collard greens and cornbread in terms of deliciousness.
But, my first experience cooking with cannabis was around twelve years ago when my sister and I were trying to recreate one of our Granddad’s recipes. We couldn’t figure out why it didn’t taste right until we asked Mom and found out we were missing the key ingredient: cannabis! Not only does it improve the flavors of your meal, but it has various health benefits as well!
Canna Butta Shrimp and Cheesy Grits
Ingredients:
- 15-20 Medium to large raw shrimp
- 1 tad Cannabutter
- 1 Yellow onion
- 2 Green onion or scallion
- 2 drizzles Old bay seasoning
- 1 tad Infused olive oil
- 5 minute grits (Quaker)
- Handful Sharp cheddar cheese
- Dash Kosher Salt
- Dash Pepper
Prepare the shrimp by thawing them and adding 2 drizzles of old bay seasoning. Set them aside while you thinly slice a yellow onion and some scallions. In a frying pan, add a small amount of olive oil and cannabutter. Heat it up until hot but be careful not to burn it. Add the onions and sauté until golden brown before adding the shrimp. Cook until they are pink and firm, then take them off the heat and set aside.
Cook grits according to the container’s directions, adding salt and pepper to taste. Usually, I add 2-3 dashes of each spice. Once they are cooked through, stir in a handful of sharp cheddar cheese.
To make this dish, simply combine grits, shrimp, onions, and canna butter sauce on a plate. Top it off with green scallions and eat warm.