Shrimp on Smoky Potato Corn Cakes

• 3 cups Simply Potatoes Traditional Mashed Potatoes (one container)
• 1 cup frozen corn, thawed
• 12 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

1. In a large bowl, combine the 3 cups of Simply Potatoes Traditional Mashed Potatoes with next six ingredients through adobo sauce.
2. Season with salt and pepper to suit your taste.
3. Form potato mixture into small patties, 3 inches in diameter, and dredge in panko crumbs.
4. Pour enough oil in a large skillet to cover the bottom of the pan.
5. Fry cakes in batches over medium high heat, flipping once, until golden brown.
6. Remove to a paper towel-lined plate to cool.
7. Wipe out skillet and lightly oil.
8. Saute shrimp on medium heat until opaque, approximately 2 minutes per side.
9. Remove from pan and allow to cool.
10. Combine sour cream with lime juice.
11. 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.
12. Serve warm or at room temperature.

potatoes, frozen corn, red pepper, egg, flour, garlic, adobo sauce, salt, shrimp, breadcrumbs, peanut oil, light sour cream, lime juice, cilantro

Taken from www.food.com/recipe/shrimp-on-smoky-potato-corn-cakes-475789 (may not work)