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1
Place the cut vegetables onto a baking pan; drizzle 1 cup of the olive oil over the vegetables and season with HALF OF the kosher salt and black pepper.
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2
Toss to evenly coat the vegetables with the olive oil and seasonings.
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3
Place the baking tray of vegetables into a 350 degree oven for 20 minutes or until the vegetables are lightly roasted.
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4
Remove from the oven to cool.
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5
In a large mixing bowl place the Simply Potatoes Shredded Hash Brown Potatoes with the flour, eggs, Asiago cheese, and fresh herbs and seasoning; gently combine; taking care not to over mix.
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6
Add the roasted vegetables to the potato mixture and mix.
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7
Cover the bowl with saran and refrigerate for 20 minutes to chill.
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8
Place the remaining 1/2 cup of olive oil into a mixing bowl; add the remaining Kosher salt, black pepper, shrimp, fresh herbs, mustard and lime juice; mix to evenly coat the shrimp with the herb oil.
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9
Refrigerate the shrimp mixture for 10 minutes; allowing the flavors to marry.
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10
In a large non stick skillet heat 1/4 cup of the vegetable oil over medium high heat; in batches place 1/4 cup portions of the vegetable potato cakes into the skillet; gently flattening to about 1/2 inch thick circles.
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11
Saute for 2-3 minutes or until the potatoes are golden brown.
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12
Gently turn each potato cake over using a wide spatula; saute the second side for an additional 2 minutes or until golden brown and crisp.
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13
Remove the potato cakes from the skillet and hold in a warm area on absorbent paper.
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14
Cook the remaining potato cakes using additional vegetable oil as necessary.
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15
Heat a separate non skillet over medium heat; add the shrimp marinade to the pan; in batches place the shrimp into the skillet; taking care not to over crowd.
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16
Saute the shrimp for 2-3 minutes or until firm and pink; using tongs remove the shrimp from the skillet and reserve in a warm area.
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17
Saute the remaining shrimp using leftover shrimp marinade.
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18
To serve:.
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19
a.
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20
In the center of 4 decorative serving platters arrange 3 Roasted Vegetable Asiago Potato Cakes.
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21
b.
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22
In the center of each Potato Cake place a dollop of the Cumin Creme.
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23
Celsius Decoratively arrange a single shrimp on top of the Cumin Creme.
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24
d. Garnish each platter with 2 sprigs of fresh cilantro; and enjoy!
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25
Cumin Creme:
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26
Place all ingredients into a large mixing bowl and mix using a whisk.
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27
Cover the bowl with saran and refrigerate for 20 minutes.
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28
2.
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29
Gently stir before serving.
