While drifting through the local Farmers Market recently, I came across these crazy-looking giant shrimp. These tiger shrimp, often called river shrimp, have an intense aroma and legs that are sharp enough to require caution. I’ll be honest: I learned the hard way that you need to be careful when preparing these little guys, but the culinary payoff is worth it. Once cooked to perfection and served over a bed of wild rice, the result is spectacular. I might hire a professional chef to handle the prep work next time, but for those willing to brave the kitchen, this edibles recipe is a must-try. By using Stoner Strategies, we elevate these bold, savory flavors into an unforgettable meal that makes for the perfect high-end dinner.
Recipe Essentials
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Prep Time: 10 minutes
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Cook Time: 1 hour 15 minutes
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Serves: 2–4
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Skill Level: Advanced
Ingredients
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2 tbsp Hoisin sauce
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2 tbsp Oyster sauce
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1 tbsp Soy sauce
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2 large River shrimp (tiger shrimp)
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1 cup Water, divided
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3 cloves Garlic, minced
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1 tbsp Freshly squeezed lemon juice
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1 cup Wild rice
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1-3/4 cup Seafood broth (or water)
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2 tbsp Canna-oil, divided
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1/4 cup Red peppers, diced
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1/4 cup Corn kernels (canned or frozen)
Step-by-Step Directions
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Prepare the Rice: In a medium saucepot over high heat, add the rice and seafood broth. Bring to a boil. Reduce the heat to low and add 1 tablespoon of canna-oil. Cover with a tight-fitting lid and cook for 45 minutes. Remove from the heat and keep the lid tight on the pot for an additional 10 minutes to steam.
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Prep the Shrimp: While the rice is cooking, combine the hoisin sauce, oyster sauce, and soy sauce in a small bowl. Blend well and generously coat the tiger shrimp with the sauce. Reserve any remaining sauce.
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Steam: In a large skillet over high heat, add the water, garlic, and lemon juice. Bring to a boil, then reduce the heat to medium-low. Add the coated tiger shrimp and cover with a tight-fitting lid. Cook for 15 minutes or until the shrimp begin to turn red. Carefully flip the shrimp and cook, covered, for another 15 minutes, or until the entire prawn is cooked through and vibrant red. Remove the shrimp from the pan and set aside.
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Combine: Add the cooked wild rice, red peppers, and corn to the same skillet the shrimp were cooked in. Mix well to pick up the pan drippings.
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Finish: Add the remaining 1 tablespoon of canna-oil and the reserved sauce mixture to the rice and blend well.
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Warm & Serve: Add the river shrimp back to the rice, cover, and cook for 5 minutes over low heat to meld the flavors. Serve your cannabis edibles immediately!
Pro-Tips for Success
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The Stoner Strategies Secret: When working with river shrimp, the shells and legs are very sharp. Use kitchen shears to trim the sharp tips of the legs and antennae before cooking. This small safety step makes the eating experience much more enjoyable.
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Texture Control: Since wild rice takes longer to cook than white rice, do not skip the 10-minute resting period with the lid on. This ensures every grain is tender and perfectly fluffy for your edibles recipe.
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Flavor Depth: Don't throw away the pan drippings when cooking the shrimp. That liquid is concentrated flavor. Incorporating the rice directly into that pan is the pro-level Stoner Strategies move that ties this entire dish together.
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