Shrimp on Smoky Potato Corn Cakes |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ready, Set, Cook! Special Edition Contest Entry: These crispy, creamy potato cakes have a hint of spice and smoke from adobo sauce. You can make them larger and serve with a side salad for a light lunch or dinner. Ingredients:
3 cups simply potatoes traditional mashed potatoes (one container) |
1 cup frozen corn, thawed |
1/2 cup red pepper, diced |
1 egg, lightly beaten |
6 tablespoons flour |
1 minced garlic clove |
2 teaspoons adobo sauce (from canned chipotle peppers) |
salt and pepper |
24 shrimp, tail-on |
3 cups panko breadcrumbs |
1 cup peanut oil (for frying) |
1 cup light sour cream |
2 teaspoons lime juice |
1 bunch cilantro, finely chopped |
Directions:
1. In a large bowl, combine the 3 cups of Simply Potatoes Traditional Mashed Potatoes with next six ingredients through adobo sauce. Season with salt and pepper to suit your taste.
2. Form potato mixture into small patties, 3 inches in diameter, and dredge in panko crumbs. Pour enough oil in a large skillet to cover the bottom of the pan. Fry cakes in batches over medium high heat, flipping once, until golden brown. Remove to a paper towel-lined plate to cool.
3. Wipe out skillet and lightly oil. Saute shrimp on medium heat until opaque, approximately 2 minutes per side. Remove from pan and allow to cool.
4. Combine sour cream with lime juice.
5. To assemble appetizer, place a dollop of lime-flavored sour cream on top of each potato cake, place one tail-on shrimp on top of sour cream so the tail points up, sprinkle with chopped cilantro.
6. Serve warm or at room temperature.
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