Valentines Day Small plate idea!

Here is dinner from yesterday:

Warm cilantro and lime shrimp salad with a corn and black bean salsa topped with a spicy shrimp gravy.

I took some raw large shrimp** and tossed them with fresh cilantro, lime juice and zest, olive oil, chopped garlic, and kosher salt then roasted them in the oven on 375 for 14 minutes.

**i took the reserved shells of the shrimp and made shrimp stock which I made a shrimp gravy for the salad.



After the shrimp was done, I sautéed one bag of frozen corn, 1 can of diced tomatoes, and one can of black beans with Goya Sazon seasoning tossing in some fresh cilantro at the end.

To plate: I swirled some of the spicy shrimp gravy in the plate. Then I added
A small handful of mixed greens down on the plate. Topped it with a couple spoonfuls if the salsa and about 8-10 shrimp. More of the shrimp gravy can go on top if desired. Sprinkle a few crushed red pepper flakes on top for garnish.


For dessert I found a recipe on Pinterest for lemon bars made with lemon pie filling and a box of angel food cake mix. I couldn’t find lemon pie mix, but came across lemon curd tart filling. I added those ingredients together with a little vanilla extract.


Found a cute Wilton heart shaped cookie cutter instead of the usual squares and dusted on some powered sugar!

If you would like full recipes to any dish idea on my blog, comment on my page or email me at

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Happy cooking!
-Chef Dom



Lemon Dill Carrots

Delicious side dish!

Carrots are steamed for 6 minutes then cooled down. Sauté with tsp of unsalted butter, 2tbp of lemon zest, juice of a half of lemon, 2tbp of chopped fresh dill, and a sprinkle of kosher salt.