Crispy Potato Patties with Creole Shrimp
3 c. cold leftover mashed potatoes
1 lg. egg, beaten
½ c. plain dried bread crumbs
2 lg. stalks celery
1 small green or red pepper
4 cloves garlic
1 T. plus ½ c. vegetable oil
2 tsp. salt-free Creole seasoning
1 can (14 oz.) diced tomatoes
1 lb. lg. (16 to 20 ct.) shelled, deveined shrimp
1 tsp. Louisiana-style hot sauce
Sliced green onions, for garnish
Form potatoes into 8 (1/2 in. thick) patties. Brush tops with egg and sprinkle with half of crumbs, pressing to adhere. Turn patties over and repeat on other side. Place patties on lg. platter or cutting board and freeze 20 minutes. Meanwhile, chop celery, pepper and garlic.
In 4-qt. saucepan, heat 1 T. oil on med-high. Add celery, pepper and Creole seasoning. Cook 5 min. or until vegetables begin to soften, stirring occasionally. Add garlic. Cook 2 min, stirring. Add tomatoes. Heat to simmering. Reduce heat to maintain simmer. Simmer 10 min., stirring occasionally.
While sauce simmers, in 12-in skillet, heat ½ c. oil on med.-high until hot but not smoking. Add 4 patties to pan. Cook 2 to 3 min. per side or until golden brown, adjusting heat as necessary. Transfer to paper-towel-lined platter. Repeat frying with remaining patties.
To saucepan, add shrimp and hot sauce. Cook 5 min. or until shrimp are opaque throughout and cooked, stirring occasionally. Serve shrimp mixture over potato patties; garnish with green onions.