Shrimp On Smoky Potato Corn Cakes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

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

Recipe

• 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.