Recipes

Recipe: Kushy Shrimp Cocktail

Everyone’s favorite classic retro appetizer is even better when Mary Jane comes to the party.  I use marijuana infused oil in this recipe.  To learn how to make it see my blog post on the topic.


Related: See Cannabis Cheri’s recipes for Chocolate Raspberry Trifles and Infused Cinnamon Cookies.


As with any medicated recipe, the dosing here is a strictly a suggestion.  For more on how to precisely dose homemade edibles for your individual needs, take my free online 10-minute Dosing Class.

Serves 6

Cocktail Sauce:
½ cup ketchup
2 tablespoons prepared horseradish, more or less to taste
¼ teaspoon minced garlic
½ teaspoon Worcestershire sauce
¼ teaspoon black pepper
hot sauce, such as Tabasco, to taste
1 tablespoon cannabis infused olive or vegetable oil
3 cups finely chopped celery
1 ½ pounds cooked medium shrimp, chilled
6 thin lemon slices

Stir together all sauce ingredients until well combined.  Add chopped celery to the bottom of 6 large stemmed cocktail glasses – margarita or large wine goblets work well.  Spoon cocktail sauce over the celery.  Balance cooked shrimp and lemon slice on the glass rim and chill until ready to serve.


Cheri Sicard is the author of The Cannabis Gourmet Cookbook (2012 Z-Dog Media) and Mary Jane: The Complete Marijuana Handbook for Women (2015, Seal Press).  Learn how to precisely dose your own homemade edibles by taking Cheri’s Free online dosing class.