• 2 pounds unpeeled, large fresh shrimp
  • 1/2 cup cannabis butter
  • 1 small red onion, chopped
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 1/2 cup chopped green bell pepper
  • 4 garlic cloves, minced
  • 2 cups fresh or frozen sliced okra
  • 1 tbsp lemon juice
  • 1 1/2 tsp salt
  • 1 can cream of shrimp soup
  • 1/2 cup dry white wine
  • 1 tbsp soy sauce
  • 1/2 tsp cayenne pepper
  • 3 cups cooked long-grain rice
  • 1/4 cup grated Parmesan cheese
  • Garnishes: quartered lemon slices, fresh flat-leaf parsley sprigs


Peel shrimp and devein. Melt cannabis butter in large skillet over medium-low heat. Add onion and bell peppers and saute 7 minutes or until tender. Add garlic, and saute 2 minutes. Stir in okra, lemon juice, and salt and saute 5 minutes. Add shrimp, and cook 3-4 minutes or until shrimp turn pink. Stir in soup, white wine, soy sauce, cayenne pepper and rice until blended. Pour into a lightly greased 11×7 inch baking dish. Sprinkle evenly with Parmesan cheese. Bake at 350 degrees Fahrenheit for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish, if desired.

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