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Roasted Vegetable Asiago Potato Cakes Topped With Key Lime Shrim Recipe

Roasted Vegetable Asiago Potato Cakes Topped With Key Lime Shrim Recipe

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Roasted Vegetable Asiago Potato Cakes Topped With Key Lime Shrim

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Ingredients:

Serving

2 1/2 cups fresh asparagus tips, diagonally sliced
2 cups fresh cremini mushrooms, sliced
1 cup fresh green onion, cut into 2 inch lengths
1 cup red bell pepper, seeded and small diced
1 1/2 cups olive oil, divided
4 tsp kosher salt, divided
1 tsp black pepper, ground, divided
2 1/2 lbs simply potatoes shredded hash browns
2 eggs, slightly whipped
1 tsp worcestershire sauce
1/4 cup all-purpose flour
1 cup asiago cheese, shredded
2 tsp roasted garlic, finely chopped
1 tbsp fresh thyme, chopped
1/2 cup fresh basil, thinly sliced
2 tsp fresh tarragon, chopped
1/2 cup fresh cilantro, chopped
1 tsp lemon pepper seasoning
1/2 cup vegetable oil
18 shrimp (peeled and deveined , medium- sized)
1 tbsp shallot, finely chopped
2 tsp fresh rosemary, chopped
1 tsp fresh garlic, finely chopped
1 tbsp fresh lime juice
2 tsp dijon mustard
1/2 cup cumin cream, see recipe below
8 fresh cilantro
1 cup sour cream
1 tsp cumin, ground
1/2 tsp kosher salt
1/4 tsp black pepper, ground
1 tbsp fresh cilantro, chopped
2 tbsp fresh orange juice
2 tsp orange zest, finely grated

Directions:

Place the cut vegetables onto a baking pan; drizzle 1 cup of the olive oil over the vegetables and season with HALF OF the kosher salt and black pepper. Toss to evenly coat the vegetables with the olive oil and seasonings.
Place the baking tray of vegetables into a 350 degree oven for 20 minutes or until the vegetables are lightly roasted. Remove from the oven to cool.
In a large mixing bowl place the Simply Potatoes Shredded Hash Brown Potatoes with the flour, eggs, Asiago cheese, and fresh herbs and seasoning; gently combine; taking care not to over mix. Add the roasted vegetables to the potato mixture and mix. Cover the bowl with saran and refrigerate for 20 minutes to chill.
Place the remaining 1/2 cup of olive oil into a mixing bowl; add the remaining Kosher salt, black pepper, shrimp, fresh herbs, mustard and lime juice; mix to evenly coat the shrimp with the herb oil. Refrigerate the shrimp mixture for 10 minutes; allowing the flavors to marry.
In a large non stick skillet heat 1/4 cup of the vegetable oil over medium high heat; in batches place 1/4 cup portions of the vegetable potato cakes into the skillet; gently flattening to about 1/2 inch thick circles. Sauté for 2-3 minutes or until the potatoes are golden brown. Gently turn each potato cake over using a wide spatula; sauté the second side for an additional 2 minutes or until golden brown and crisp. Remove the potato cakes from the skillet and hold in a warm area on absorbent paper. Cook the remaining potato cakes using additional vegetable oil as necessary.
Heat a separate non skillet over medium heat; add the shrimp marinade to the pan; in batches place the shrimp into the skillet; taking care not to over crowd. Sauté the shrimp for 2-3 minutes or until firm and pink; using tongs remove the shrimp from the skillet and reserve in a warm area. Sauté the remaining shrimp using leftover shrimp marinade.
To serve:.
A. In the center of 4 decorative serving platters arrange 3 Roasted Vegetable Asiago Potato Cakes.
B. In the center of each Potato Cake place a dollop of the Cumin Crème.
Celsius Decoratively arrange a single shrimp on top of the Cumin Crème.
D. Garnish each platter with 2 sprigs of fresh cilantro; and enjoy!
Cumin Crème:
Place all ingredients into a large mixing bowl and mix using a whisk. Cover the bowl with saran and refrigerate for 20 minutes.
2. Gently stir before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	318.82 Kcal (1335 kJ)
Calories from fat	229.85 Kcal
		% Daily Value*
Total Fat	25.54g	39%
Cholesterol	31.19mg	10%
Sodium	737.25mg	31%
Potassium	333.03mg	7%
Total Carbs	16.92g	6%
Sugars	1.02g	4%
Dietary Fiber	1.28g	5%
Protein	7.83g	16%
Vitamin C	14.8mg	25%
Vitamin A	0.2mg	7%
Iron	32.7mg	182%
Calcium	165.5mg	17%

Amount Per 100 g
Calories	204.05 Kcal (854 kJ)
Calories from fat	147.11 Kcal
		% Daily Value*
Total Fat	16.35g	39%
Cholesterol	19.96mg	10%
Sodium	471.85mg	31%
Potassium	213.14mg	7%
Total Carbs	10.83g	6%
Sugars	0.65g	4%
Dietary Fiber	0.82g	5%
Protein	5.01g	16%
Vitamin C	9.5mg	25%
Vitamin A	0.1mg	7%
Iron	21mg	182%
Calcium	105.9mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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