Happy Foodie Freinds!

I hope everyone is in good spirits despite everything going on in the world! I know many of us are feeling overwhelmed, stressed and anxious which are all valid feelings, as the Covid-19 pandemic is forcing us to adapt to a new standard of living amongst other tragedies it’s causing. 

I’ve found that doing at least one thing daily that is enjoyable, helps ease the mind and sparks happiness and joy, even if only for a little while. 

For me, that thing is cooking. I’ve found myself in the kitchen more than normal, cooking my worries away. Cooking makes me feel hopeful that better days are coming. I am grateful for the food I have and realize that each meal is a blessing, as many are currently without it, especially children. 

Wasn’t quite sure how I could make an impact, outside of my efforts in my community, so I was elated when Tiger Mushroom Farms asked me to be apart of their fundraiser to benefit No Kid Hungry, which is why I’ve created this video/recipe. 

NKH is fighting daily to help eradicate hunger and a donation from you can help. A $10 donation will provide 100 meals. If you love this recipe, think it looks good or just want to support, please consider making a donation of any amount to NKH. 

If you make a donation and show me proof, in return, I will send a copy of my eCookbook at no cost to you! Just shoot me a DM or email with your donation confirmation and the email address you’d like me to send the eBook to. 

Thank you Te’Lario at Tiger Mushroom Farms for putting this together and No Kid Hungry for the work you are doing. Stay well and happy cooking! 

Shrimp Stuffed Shells Recipe

Serves 2- 3  | Prep 20 min   | Cook 40 min |   Ready in 60 min

Pasta Shell and Shrimp Stuffing Ingredients

1 box Jumbo pasta shells

Extra virgin olive oil 

1 pound  raw shrimp, peeled deveined tail off

½ shallot, finely diced

½ red bell pepper, finely diced

2 serrano or 1 jalapeno pepper, finely diced

3 cloves garlic, minced

2 mushrooms, finely diced

½ teaspoon old bay seasoning

½ teaspoon paprika

¼ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon pepper

½ of a lemon’s juice

1 cup Monterey jack cheese (additional cup for topping)

¼ cup bechamel sauce

Bechamel Sauce Ingredients

1 ½ cup half and half, milk or cream

1 tablespoon butter

2  tablespoons flour

1/2 cup parmesan cheese

⅛ teaspoon pepper

Pinch of salt

Pinch of nutmeg

Preparing pasta shells:

1. Bring a pot of water to a boil. Once boiling, add in pasta shells and cook for 8-10 minutes until the shells begin to soften, but are still firm. 

2. Drain water, rinse shells with cold water then set aside to cool until ready for stuffing.

Preparing the shrimp mixture:

1. Rinse, peel, devein and remove the tail from the shrimp. In a bowl, add the shrimp, old bay, paprika, garlic powder, salt pepper, and lemon juice.  

2. Begin to heat a pan over medium-high heat and add in extra virgin olive oil (EVOO), enough to coat the bottom of the pan.

3. Once the pan is hot, add in shrimp and cook, stirring occasionally, for 2-3 minutes, until shrimp begins to turn pink. Remove shrimp from heat and set aside. Once cooled, roughly chop and place into a mixing bowl.

4. In the same pan, add in more EVOO, enough to coat the bottom of the pan. Once coated, add in shallot, peppers, garlic and mushrooms. Cook on medium heat until, stirring continuously, until vegetables begin to soften; Add into the mixing bowl, with the shrimp.

Preparing the bechamel sauce:

1. Over medium heat, melt 1 tablespoon of butter. Once melted, add in 1 ½ tablespoons of flour and mix until butter and flour are combined and slightly begin to clump. 

2. Pour and half & half. Continue cooking on medium heat, stirring continuously until sauce begins to thicken. 

3. Add in cheese, pepper and a pinch of salt and nutmeg; mix well. Taste and add additional salt and cheese as desired. Remove from heat.

Assembling and stuffing shells:

1. Preheat oven to 350°

2. PIn the bowl with the shrimp and veggies, add in monterey jack cheese and bechamel sauce, mix together until well combined. 

3. Add bechamel sauce to the bottom of a baking dish. Stuff each shell with the shrimp mixture and place into the pan, open side up. Pour remaining bechamel sauce on top.

4. Place in the oven and cook uncovered for 15 minutes. Remove from the oven and add additional cheese on top. Continue cooking an additional 5 minutes until the cheese begins to brown and bubble. 

5. Serve hot and enjoy! 

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