Buttery Shrimp with Peas and Potatoes

🛒 INGREDIENTS

For the Cannabutter

• 2 oz (56g) cannabis flower (choose THC or CBD dominant strain)

• 2 sticks (1 cup) unsalted butter

• 0.3L water (for internal heat regulation in the ECRU unit)

For the Shrimp Dish

• 5 cups water

• 2 tablespoons + 1 tsp. kosher salt, divided (plus more to taste)

• 8 ounces baby gold potatoes, sliced ¼-inch thick (about 1 ¾ cups)

• 8 ounces shelled fresh or frozen English peas (about 1 ½ cups)

• 2 tablespoons cannabutter (see above)

• 2 tablespoons unsalted butter (optional to balance potency)

• ¼ cup extra-virgin olive oil

• 1 medium shallot, finely chopped (about ⅓ cup)

• 1 medium Fresno chile, stemmed and finely chopped (about 2 tbsp)

• 4 cloves garlic, finely chopped (about 4 tsp)

• ⅓ cup dry white wine

• 12 ounces large shrimp, peeled and deveined, tails on

• ¼ tsp. black pepper, plus more to taste

• 1 cup low-sodium chicken broth

• ¼ cup heavy cream

• ⅓ cup chopped fresh dill

• Crusty bread, for serving

STEP 1: MAKE THE CANNABUTTER

Using the ECRU Decarboxylator — simple, odor-controlled, and foolproof.

What You'll Need:

• 2 oz cannabis (about 56 grams, dried and ground)

• 1 cup unsalted butter (2 sticks)

• 0.3L water

• ECRU Decarboxylator

How-To:

1. Decarb the cannabis:

   • Place ground herb in the ECRU’s non-stick canister.

   • Select THC mode (30 mins) or CBD mode (60 mins).

     
     

2. Infuse:

   • Add 2 sticks butter and 0.3L water to the canister with the decarbed herb.

   • Close the lid (silicone smell-lock).

   • Select INFUSE mode (4 hours).

     
     

3. Strain & Store:

   • Once done, pour contents through cheesecloth or mesh strainer into a clean jar.

   • Let it solidify in the fridge. Use as needed.

Recommended Dose: Start with 1–2 tablespoons per recipe. You can dilute it with regular butter to mellow potency.

STEP 2: COOK THE DISH

1. Boil the Potatoes & Peas

• In a 12-inch skillet, bring 5 cups water and 2 tbsp salt to a boil.

• Add sliced potatoes and cook until tender but firm (5–7 minutes). Remove with slotted spoon.

• Add peas to the same boiling water; cook for 2–3 minutes.

• Drain and rinse peas under cold water. Set aside.

2. Sauté the Aromatics

• Wipe the skillet dry.

• Add 2 tbsp cannabutter, 2 tbsp regular butter, and ¼ cup olive oil over medium-high heat.

• Once melted, stir in shallots, Fresno chile, garlic, and ½ tsp salt.

• Cook until softened and aromatic (2–3 minutes).

• Pour in ⅓ cup white wine and let reduce until nearly evaporated (2 minutes).

3. Cook the Shrimp

• Add shrimp to skillet in a single layer. Sprinkle with ¼ tsp black pepper and ½ tsp salt.

• Let cook undisturbed for 2 minutes.

• Flip shrimp and immediately add back the potatoes and pour in 1 cup chicken broth.

• Simmer gently for 1–2 minutes, until shrimp are pink and almost cooked through.

4. Finish with Peas & Cream

• Add in peas and ¼ cup heavy cream.

• Stir gently for 30 seconds until heated through and creamy.

• Remove from heat and sprinkle generously with chopped dill.

5. Serve

• Spoon into shallow bowls and serve warm with crusty bread to mop up all that infused buttery sauce.

Dosage Guidance

If you used:

• 2 oz of flower @ 20% THC = 11,200mg THC

• Infused into 1 cup butter = ~112mg THC per tablespoon

• If you use 2 tbsp cannabutter, that’s ~224mg total → ~56mg per serving (4 servings)

Start low! You can cut the cannabutter to 1 tbsp infused + 3 tbsp regular butter for ~28mg per serving. Always adjust based on your tolerance.