By Chef Andre Schneider

This dish shows in three different ways how cannabis can be used in different ways for cooking.

The first question is always which aspect of the plant I want to experience for myself and my food.

When selecting the flowers, I decided to use ACDC, which is a superficially CBD-oriented variety, for the health aspect.

For the shrimp, I have primarily chosen the classic THC-oriented variety Lemon Haze, although here the taste effect as a spice is the main focus, the recreational effects as a positive extra are more secondary.

Furthermore, I made an aioli using hemp oil, in order to put the health aspect in the foreground again. Finally, the plant offers much more health benefits than just the flowers alone.

For two portions

  • 500g prawns
  • 0.6g Lemon Haze Cannabis flower
  • 2g fresh garlic cloves
  • Tsp thyme- finely chopped
  • Tsp rosemary- finely chopped
  • Salt-to taste
  • Pepper-to taste
  • Pernod (absinthne)
  • Juice of half a Lime
  • Olive oil for frying

In preparation, remove the shrimp’s intestines with the tip of a knife.

Heat oil in a frying pan and put the shrimps in the hot pan. After frying briefly, turn the prawns over and add the crushed Lemon Haze, herbs and garlic cloves, pressed together. After another short frying, the shrimps are deglazed with a shot of Pernod, or other deglazing substance.

Since shrimp are mainly protein-based, they only need to be fried briefly.

Depending on size, 90 seconds to 2 minutes cooking time should be sufficient.

Then season with salt, pepper and some lime juice.

 

White ACDC Aioli

  • 1 garlic clove
  • 100 ml milk
  • 300 ml sunflower oil
  • 0.5g ACDC  (Cannabis Flower )
  • approx. 2g salt

ACDC is finely crushed and added to the oil. This is then left to stand in a water bath or in a closed container in the oven at 90°c for at least 2 hours. The psychoactive ingredients are activated, and the oil is then finely sieved after cooling down.

Purée the garlic clove with the salt and milk with the blender for 2 minutes at the highest setting, then slowly add the cannabis oil and continue to purée until the mixture thickens. If the aioli is not yet firm enough, add some more cannabis oil until the desired consistency is achieved.

Mango Chili Aioli on hemp oil basis

  • 1 garlic clove
  • 65 ml milk
  • 35 ml mango puree
  • 1 chili -seedless
  • 1g salt
  • approx. 2g mustard
  • approx. 1 ½ OZ Hempseed oil
  • approx.  2 OZ Olive oil

Blend 60% Olive Oil with 40% Hempseed Oil. Puree the garlic clove with the salt, chilli, mustard, mango puree and milk with the hand blender for 2 minutes at the highest setting. Slowly add the hemp and olive  oil and continue to puree until the mixture thickens. If the aioli is not yet firm enough, add more oil until the desired consistency is achieved.

 

GUEST CHEF ANDRE PHILIP SCHNEIDER

Andre is a Cannabis connoisseur, Cannabis Chef from Germany, and Co-writer at Hanf Magazin, a leading Cannabis magazine in Germany. www.Hanf-Magazin.com.

Andre prides himself on the ability to devise uncomplicated dishes using cannabis in various ways. For example, when selecting the flowers for this dish, he used ACDC, which is a superficially CBD-oriented variety, for the health aspect. For the shrimp, Andre chose the classic THC-oriented variety Lemon Haze, although here the taste effect as a spice is the main focus, the recreational effects as a positive extra is more secondary.

Andre made an aioli using hemp oil, in order to put the health aspect in the foreground again as the plant offers much more health benefits than just the flowers alone.