CANNABIS-INFUSED GARLIC SHRIMP SCAMPI WITH CHARRED LEMON COUSCOUS

A hearty Mediterranean dinner that still feels bright and clean. Garlic shrimp are seared quickly, tossed in a silky white wine butter sauce, then plated over fluffy charred lemon couscous and finished with cannabis parsley butter. Fast enough for a weeknight, polished enough for the center of the table.

Terpene Pairing

Limonene + Pinene — bright citrus lift and fresh herbal clarity that pair perfectly with lemon, parsley, garlic, and seafood.

Suggested Strains

Jack Herer • Lemon Haze • Durban Poison

Step 1 — Decarboxylation

Ingredients

3.5 g cannabis flower (medium grind)

Instructions

1. Preheat oven to 240°F / 115°C.
2. Spread cannabis evenly on a parchment-lined tray.
3. Bake 35–40 minutes, stirring halfway through.
4. Allow to cool completely.

Step 2 — Cannabis Parsley Butter

Ingredients

1 cup unsalted butter
1 cup water
Decarboxylated cannabis
2 tbsp chopped fresh parsley
½ tsp black pepper
2 garlic cloves, minced
1 tsp lemon zest

Instructions

1. Melt butter and water in a saucepan over very low heat.
2. Add cannabis, parsley, pepper, garlic, and lemon zest.
3. Maintain 160–180°F.
4. Simmer gently 2 hours, stirring occasionally.
5. Strain through cheesecloth.
6. Refrigerate until butter solidifies.
7. Remove butter layer and discard water.

Step 3 — Charred Lemon Couscous

Ingredients

1½ cups couscous
1½ cups chicken stock
1 tbsp olive oil
1 lemon, halved
2 tbsp butter
½ tsp salt
¼ tsp black pepper

Instructions

1. Heat a skillet or grill pan until hot.
2. Place lemon halves cut-side down and char 2–3 minutes.
3. Bring chicken stock to a boil.
4. Stir in couscous, butter, salt, and pepper.
5. Cover, remove from heat, and let sit 5 minutes.
6. Fluff with a fork.
7. Squeeze in juice from the charred lemon.

Step 4 — Garlic Shrimp Scampi

Ingredients

2 lbs large shrimp, peeled and deveined
2 tbsp olive oil
4 garlic cloves, minced
½ tsp red pepper flakes
½ cup dry white wine
1 lemon, juiced
2 tbsp cannabis parsley butter
Salt and black pepper to taste

Instructions

1. Pat shrimp dry and season lightly with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add shrimp and sear 1–2 minutes per side until just pink.
4. Remove shrimp briefly from the pan.
5. Add garlic and red pepper flakes. Cook 30 seconds.
6. Pour in white wine and lemon juice.
7. Simmer 2 minutes.
8. Stir in 2 tbsp cannabis parsley butter.
9. Return shrimp to the pan and toss to coat.

Step 5 — Finish and Plate

Ingredients

Charred lemon couscous
Garlic shrimp scampi
Fresh parsley
Cracked black pepper
Extra charred lemon wedges

Instructions

1. Spoon couscous onto a large platter or shallow family plate.
2. Arrange shrimp over the top.
3. Spoon extra garlic butter sauce over everything.
4. Finish with parsley, cracked black pepper, and charred lemon wedges.