Shrimp on Smoky Potato Corn Cakes

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.

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.

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.

Combine sour cream with lime juice.

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.

Serve warm or at room temperature.