Shrimp and Scallop Cocktail and Roasted Potatoes

I whipped up this tasty treat on Saturday night before our dinner and movie with A. A had popcorn shrimp with waffle fries, and we had shrimp and scallop cocktail with roasted red peppers.

It was from my new cookbook that my husband got me for Valentine’s Day “Mexican Made Easy” by Marcela Valladolid.

You can find the recipe for the shrimp and scallop cocktail by following this link. The cocktail has clamato juice in it, it may sound strange but it was tasty, and you can find it at Publix. It is a bit spicy, if you want to reduce the spice, add a bit less of the serrano pepper and half of the hot sauce, but I have to say the spice is what makes it so good.

The roasted potatoes with chipotle butter were a slight deviation from the original recipe in the cookbook. Here is what I did:

I roasted quartered red potatoes (dressed with a bit of olive oil, salt, and pepper) on a high sided baking sheet at 350 degrees for about twenty five minutes. I mixed a half stick softened butter with one canned chipotle pepper that I had minced. I then put the butter in the fridge for about a half hour to forty five minutes, then topped the finished potatoes with the butter.

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