Skip the tacky teddy bears and expensive restaurant this year and create your own Valentine’s dinner date at home. To sweeten the pot, we’ve got a simple stove-top method to make cannabis-infused honey. This honey is great for desserts, teas, and in this case, the sauce for our V-day shrimp cocktail.
This particular method requires some babysitting of the stove and will definitely stink up your home but it’s an alternative way to infuse your cannabis if you don’t have a sous vide machine. If you do have a machine, go for the more hands-off, discreet route and sous vide your weed!
We’re elevating the classic shrimp cocktail sauce with the medicated honey, and upping the intensity with smoky, charred tomatoes (no ketchup here!) and freshly grated horseradish root. For this dish, we went with Bloom Farms’ Querkle, an indica-dominant strain that carries a sweet citrus and berry-like aroma that’ll brighten up a seafood dish. The strain is also known for its uplifting buzz and euphoric effects which is great for getting you in the mood for love.
Cannabis Infused Honey
Makes 2 cups
• 1 cup filtered water
• 2 cups raw honey
• 4-8 grams ground cannabis, decarbed (the more you add, the more potent the honey)
1. Bring water to boil in a small saucepan then reduce the temperature down low to about 160°F.
2. Add honey into the water and stir until it melts into the water.
3. Add the cannabis, cover the saucepan, and simmer for 40 minutes, stirring constantly.
4. Remove from heat, strain with cheesecloth or a fine mesh strainer.
*Note: You can use this as substitute for anything that calls for honey but always start
small! A teaspoon is probably good for someone with low tolerance and you can
always dilute with pure honey when you use it in a recipe.
Medicated Shrimp Cocktail
• 1/2 cup cherry tomatoes, halved
• Extra virgin olive oil
• Sea salt
• Freshly ground black pepper
• 2 Tbsp grated horseradish root, fresh
• 2 Tbsp lemon juice, fresh
• 1 Tbsp Worchestershire sauce
• 1/2 Tbsp Tabasco
• 1 Tbsp cannabis-Infused Honey
• 1/2 lb cooked shrimp, peeled with tail-on, chilled
• Parsley leaves, garnish
• Lemon and line wedges, garnish
1. Preheat the broiler to high and line a rimmed baking sheet with parchment paper to roast the tomatoes.
2. Place the tomatoes cut side-up on the baking sheet. Drizzle with olive oil and sprinkle the tops with sea salt and black pepper. Broil on high until the tops are charred, about 10 minutes, then let them cool completely.
3. In a blender or food processor, add the tomatoes, grated horseradish root, lemon juice, Worcestershire, Tabasco, cannabis-infused honey and puree until smooth. Salt and pepper to taste.
4. Serve shrimp on ice with a small bowl of cocktail sauce. Garnish with parsley leaves and citrus wedges.