Cookin’ Friday with Nathaniel Graff

It’s Cookin’ Friday on The Botetourt Bee. We have a guest chef on tap today. Nathaniel Graff is a Central Academy Middle Schooler who participates in Botetourt 4H’s Cooking Club. I am lucky to attend church at Fincastle United Methodist Church with the Graff family.

Nathaniel Graff is just 12 years old and cooks marvelous dishes. He said the Shrimp Stuffed Shells recipe is special to him because he thought of the idea of it himself and then did the internet research to find a recipe that matched what he wanted to make. He has made it for his dad on Father’s Day and for his grandmother’s Birthday. He says it’s one of his favorites to make and eat and is really good on a special occasion.

Kate Graff said, “Nathaniel has been in the 4H Cooking Club since it started 2.5 years ago. The club meets the 4^th Monday of every month at 6pm at the Fincastle Firehouse.” For more information about what the club does and who may join, please contact the local Extension Office at 540-473-8260 or visit https://botetourt.ext.vt.edu/ to download the flyer and explore the many other 4-H clubs offered in the county.

He has helped make and made on his own,  many tasty treats for the Fincastle United Methodist church members over the past several years. One day I expect to see him in his own cooking show on the Food Network!

For your delight, here’s the dish the Graff Family loves: Shrimp Stuffed Shells. It was originally published in Cooking Light. The only changes are Nathaniel uses real cream cheese, not reduced fat, and he keeps the pepper flakes as an add-on on the table. Enjoy!

Shrimp Stuffed Shells

• 20 uncooked jumbo pasta shells (about 8 ounces)
• 1 1/2 tablespoons olive oil
• 2 large shallots, chopped
• 4 cloves garlic, minced
• 4 ounces 1/3-less-fat cream cheese
• 1/2 cup 2% reduced-fat milk
• 1/4 teaspoon red pepper flakes
• 1/3 cup chopped fresh basil
• 1 pound medium shrimp, peeled, deveined, and coarsely chopped
• 1 tablespoon cornstarch
• cooking spray
• 3 cups marinara sauce, store-bought or homemade
• 1/3 cup grated fresh Parmesan cheese

Directions

1. Preheat oven to 400 degrees.
2. Bring a large pot of salted water to a boil and cook pasta shells for 7 minutes, or until almost al dente. Drain well.
3. Heat oil in a medium skillet over medium heat. Add shallots, cook 3-4 minutes, stirring occasionally. Stir in garlic, cook 1 minute, stirring constantly. Add cream cheese, milk, and pepper, cook, stirring, until cheese melts and mixture is smooth. Remove from heat and stir in basil.
4. Place shrimp in a large bowl and sprinkle with cornstarch. Toss to coat. Add cream cheese mixture to shrimp, toss well.
5. Divide shrimp mixture evenly among pasta shells. Coat a 13×9-inch glass or ceramic baking dish with cooking spray. Spread 1 cup marinara over bottom of dish. Arrange stuffed shells over marinara, top with remaining 2 cups marinara. Sprinkle with Parmesan. Bake 25-30 minutes, or until shrimp is cooked. Serves 4-5.

–Submitted by Nathaniel Graff, Edited by Cathy Benson and Photos by Kate Graff