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Chef Desmond Fannin

Dez's Easter Menu
Chef Desmond Fannin

Broiled Chili Shrimp with Sweet Potatoes, Watercress and Avocado Salsa

20 each U10/12 fresh shrimp
2 teaspoons Chili flake
2 teaspoons paprika
2 teaspoons cumin
2 tablespoons olive oil

3 sweet potatoes
2 teaspoons vanilla
3 tablespoons maple syrup
3 tablespoons butter
½ cup milk

1 mango, peeled and cubed
1 avocado, peeled and cubed
1 jalapeno, seeded, chopped fine
¼ bunch cilantro chopped
1 red pepper, chopped small
1 lime, juiced
1 tangerine, peeled and segmented
1 bunch watercress


Preheat oven 350 F.
Place whole sweet potatoes in oven for 35 minutes or until soft.
Peel/clean shrimp and discard shells, toss with olive oil, chili
flake, paprika, and cumin. Set aside to marinate until ready to cook.
Meanwhile place avocado, mango, jalapeno, cilantro, red pepper, lime
juice, and tangerine in a bowl.
When sweet potato is cooked, let cool for 5 minutes and then carefully
peel and place in bowl.
Add vanilla, maple syrup, butter, and milk and mash with a whisk or a
fork until smooth. Season with salt and pepper.
Set oven at broil and place shrimp on a pan to broil for 3-4 minutes
until firm to the touch and cooked through.

To serve: Place spoonful of mashed sweet potato on the center of each plate.
Place two shrimp on top of sweet potato, place small bunch of
watercress across shrimp, and top with mango and avocado salsa.

"Bite off more than you can chew, then chew it!" -- Ella Williams