Healthy Hollywood loves a good success story. And, Shawn “Chef Big Shake” Davis certainly has one!
From humbled beginnings to mega-star business guy. Shawn hit the foodie jackpot with his creation of CBS Foods and the original frozen shrimp burger.
Four years ago, the one-time struggling chef was inspired by his young daughter after she declared herself a vegetarian. To make sure he got some protein in her diet, he convinced her fish was OK and created his own shrimp burgers. After some recipe tweaks, Shawn decided he wanted to give the world a taste of his shrimp burger.
Finally, he got his big break on ABC’s “Shark Tank.”
The sharks on the show decided not to invest, but other financial folks came forward. Today, his line includes five different varieties of “The Original Shrimp Burger” and can found in over 2,500 stores.
Shawn shares with Healthy Hollywood the recipe for his latest creation: Lite Lobster Mac & Cheese.
3 Cheese – No Bake – Lite Lobster Mac & Cheese
- 8oz Lobster Claw, Knuckle meat chopped medium
- 3 cups Skim Milk
- 4oz Fat Free Cheddar Cheese
- 4oz Fat Free Cream Cheese
- 4oz Fat Free American
- 1 lb Wheat Elbow Noodles
- 1 Tablespoon Kosher Salt
- 1 Teaspoon White Pepper
- 2 Tablespoon Parsley Flakes
- 1 Tablespoon Ground Italian Herb Blend
- 1 Teaspoon Ground Mustard
- 1 Tablespoon Olive Oil
- 1 Tablespoon Corn Starch
Follow box directions and cook pasta (elbow noodles) separately and set aside. Set a saucepan to medium heat. Add olive oil and cornstarch and whisk together until well blended.
Add skim milk to saucepan, then slowly add all cheeses into saucepan and continue to whisk until mixture is smooth. Lower saucepan temp to low, continue to whisk until the mixture thickens.
Add all dry seasonings and lobster meat and continue to whisk. Add salt and pepper to taste. Place cooked pasta into serving dish, then pour cheese sauce mixture over the pasta until well covered and serve. For more information, visit www.chefbigshake.com
— Terri MacLeod
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