Ingredients
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1 1/2
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1
-
1
-
1
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Steps
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1
Done
|
Heat Non-Stick Sautee Pan Over Medium Heat. Cut Andouille Sausage on the Bias. When the Pan Is Hot, Add Sausage and Cook Until Edges Are Golden Brown (about 4-5 Minutes). Set Aside. |
|
2
Done
|
Slice Green Tomatoes Into 1/2 Inch Slices. in the Same Pan, Turn Up the Heat to Medium-High and Heat 1/2 Tablespoon of Butter Making Sure to Scrape All the Brown Bits Left by the Andouille Sausage. When Butter Is Foaming, Add Tomato Slices and Sautee 2 Minutes Per Side. Tomatoes Should Have Nice Browning on Both Sides. Set Aside. |
|
3
Done
|
Open Simply Potatoes Mashed Sweet Potatoes and Divide Potatoes Into 6 Round Balls (more or Less If You Are Doing Small Appetizers or Larger Entree With This Recipe). Using Your Hands, Form Flat Patties With Sweet Potatoes (each Should Be About 1/2 Inch Thick). Heat 1/2 Tablespoon Butter in a Large Non-Stick Pan Over Medium Heat and Add Sweet Potato Cakes. Cook Approximately 4-5 Minutes Per Side Flipping Once. |
|
4
Done
|
Heat Last 1/2 Tablespoon of Butter in Sautee Pan Over Medium Heat and Cook Shrimp Until Shrimp Turns Pink (about 2-3 Minutes) Flipping Shrimp to Cook Both Sides. |
|
5
Done
|
Plate the Dish by Placing One Sweet Potato Cake on Plate, Top With One Slice Sauteed Green Tomato, Followed by Andouille Sausage Slices, and Finish With a Few Sauteed Shrimp. Serve Immediately. |
