Tainted Tuesday: Tainted Shrimp Bisque

What’s good Greenies and welcome to another tasty Tainted Tuesday from me, ThisBuds4You. This week we’re going to go with a slammin’ savory dish, soup. Yep, canna-soup, shrimp bisque to be exact. I really feel for all you poor folks out there that have shellfish allergies or just don’t care for shellfish all together. Shellfish is awesome, especially when it’s paired with cannabuttery goodness. This soup takes a little bit of time to put together but your extra efforts will pay off in the end, this bisque is the business.

Prep time: 30 minutes
Cook time: 45 minutes

What We’ll Need:
3/4 cup cannabutter
1 1/3 cups all-purpose flour
3 quarts seafood stock
salt and pepper to taste
1 1/2 pounds medium shrimp – peeled, deveined and shells reserved
1 pound onions, minced
1/4 cup cannabutter
2 cloves garlic, minced
3 tablespoons paprika
1/4 cup tomato paste
3 fluid ounces brandy
1 quart heavy cream, heated
3 dashes hot pepper sauce
3 dashes Worcestershire sauce
1/2 teaspoon Old Bay Seasoning TM
1/2 cup dry sherry

Recipe for Cannabutter

Makes 15 servings of Tainted Shrimp Bisque, 1 serving is equivalent to eating 1 potent pot brownie

DIRECTIONS

  1. In a large saucepan over medium heat, combine 3/4 cup cannabutter and flour. Cook, stirring, until flour taste disappears, about 7 minutes. Stir in seafood stock and season with salt and pepper. Simmer 15 minutes, then remove from heat and set aside.
  2. In a large saucepan over medium heat, cook shrimp shells and onion in 1/4 cup cannabutter until onion is translucent. Stir in garlic, paprika and tomato paste and cook until brown. Stir in brandy and light it on fire. Let it simmer until reduced and thickened. Stir in reserved stock, reduce heat and simmer 45 minutes. Strain through a fine mesh or cheesecloth.
  3. Return strained mixture to a simmer in the saucepan. Pour in cream.
  4. Dice shrimp and cook until opaque in a medium skillet over medium heat. Stir into soup and simmer 5 minutes. Season with pepper sauce, Worcestershire and Old Bay. Stir in sherry just before serving.

ENJOY!!!

Keep it green and OVERGROW THE WORLD!!!

TB4U

Got weed questions? Ask me for help and we will feature your questions in the weekly “Wisdom Wednesdays: Q & A” segment. Hit me up at ThisBuds4You@HailMaryJane.com

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Author: ThisBuds4You

I have a Ph. D. in T.H.C. Pot Experto and Weed Aficionado. Keep it Green & Overgrow the world ya'll...

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