Cannabis-Infused Maryland-Style Hot Shrimp Dip
This recipe was first shared in the Concentrates edition of Fat Nugs Magazine
As this recipe was worked on and will be published in February, I want to use the space to honor my past African Americans from the Eastern Shore of Maryland for their contributions to our society. I am honored to be an African American woman who was born and raised on the Eastern Shore of Maryland. My hometown is Berlin, Maryland, which is 8 miles outside of Ocean City. Growing up, I loved watching my grandmother make homemade crabcakes in my childhood home. She spent the majority of her life working in Ocean City in the hospitality industry, and she loved food immensely, which is how I gained my love for Southern and Maryland-style cuisine. I spent many summers working in Ocean City restaurants as a server and at Candy Kitchen Shoppes as a keyholder on the boardwalk. Both places gave me the opportunity to see a huge variety of seafood dishes. Being raised around Maryland beaches and cuisine truly shaped me as an African American woman, and I am so thankful to bring a taste of Maryland wherever I go. I hope that you enjoy this recipe as much as I do, and that you devour this infused taste of Maryland!
How to Make Cannabis-Infused Maryland-Style Hot Shrimp Dip
Ingredients
- 1/2 lb raw shrimp, peeled, deveined & tails removed
- 8 oz sour cream
- 8 oz cream cheese
- 1 tbsp Old Bay
- 1/2 tsp mustard powder
- 1/2 tsp Worcestershire sauce
- 1/2 tbsp lemon juice
- 8 oz sharp cheddar cheese (4 oz mixed in, 4 oz for topping)
- 2 tbsp infused ghee*
Equipment
- Instant Pot (or pressure cooker)
- Mason jar with lid
- Kitchen scale
- 4-cup glass measuring cup or heat-safe bowl
- Kitchen towel or heat-resistant gloves
- Skillet
- Baking dish
Infused Ghee Ingredients
- 1 gram of cannabis concentrate (adjust for desired potency)
- 8 oz (1c) melted ghee
- 2c water
- Optional: 1 tsp organic sunflower lecithin (recommended for better absorption)
Part 1: Make the Infused Ghee
You can make the ghee when you make this dip, or make it in advance and store it for up to 2 months in the fridge.Step 1: Decarboxylate the Cannabis
- Weigh 1g of cannabis concentrate using a kitchen scale.
- Place concentrate in a clean mason jar and loosely screw on the lid.
- Place inside the Instant Pot.
- Pour 2 cups of water into the bottom of the Instant Pot.
- Secure the lid and set the steam valve to Sealing.
- Select Pressure Cook (or Manual) on High Pressure for 40 minutes.
- When the cycle finishes, carefully quick-release the pressure.
- Remove the jar using heat-safe gloves and let it cool.
Step 2: Infuse the Oil
- Open the cooled jar and add 8 oz (1 cup) melted ghee.
- Add 1 tsp sunflower lecithin and stir gently. Secure the lid (finger-tight).
- Place the jar back inside the Instant Pot.
- Make sure there are still 2 cups of water at the bottom (add more if needed).
- Lock the lid, set the steam valve to Sealing, and cook on High Pressure for 40 minutes.
- After the cycle, quick-release the pressure and carefully remove the jar.
- Let it cool until safe to handle.
- Transfer the finished cannabis ghee to an airtight container.
- Store in a cool, dark place or refrigerate for up to 2 months (or freeze for longer).
Part 2: Make the Shrimp Dip
Step 1: Make the Shrimp
- Thaw shrimp in cold water (if frozen) and pat dry.
- Rough chop into bite-sized pieces.
- Sauté in a skillet with 1 tbsp infused ghee with a pinch of Old Bay and a small squeeze of lemon. Substitute plain butter for lower potency.
- Cook for three minutes until pink and opaque. Do NOT overcook.
- Let the shrimp cool, then add into cream cheese mixture.
Step 2: Prepare the Dip
- Mix 1 tbsp infused ghee with the cream cheese, sour cream, Old Bay, Worcestershire sauce, lemon juice, and 4 oz of cheddar.
- Gently fold in cooked shrimp.
- Spread into a baking dish.
- Top with the remaining 4 oz of cheese.
- Bake at 350F for 25-30 mins.
- Let it rest for 30 mins minimum before serving.
Serving suggestions
- Serve with crackers or pita chips.
- Also wonderful on a Naan for a shrimp-inspired hot pizza.
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