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Shrimp on Smoky Potato Corn Cakes

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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.”
READY IN:
45mins
SERVES:
8
YIELD:
24 cakes
UNITS:
US

Ingredients Nutrition

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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