Instructions: To make the pancakes:
In a small saucepan, cook the potatoes in water to cover for 20 minutes or until tender. Drain and let cool in a stainless steel bowl. When cool, mash the potatoes until smooth. Add the thyme, corn, salt, black pepper, cream, and egg and blend together well. Chill for 1 hour.

To make the sauce:
In a medium-sized saucepan, melt the 1/4 cup butter and saute the shallots and garlic for 3 to 5 minutes or until tender. Deglaze the saucepan with the vermouth. Stir in the cream and reduce by half. Whisk in the 1/2 cup butter until melted. In a blender or food processor, blend the mixture until smooth. Strain. Set aside and keep warm.

To make the noodles:
In a large pot, heat the oil to 375 F. Quickly drop the noodles in the oil and cook for 2 to 3 seconds. Remove the noodles from the oil and drain on paper towels. Sprinkle with the Cajun spice.

Preheat oven to 350 F.

To make the shrimp:
In a large saute pan, melt the butter. Form 3 tablespoons of the chilled potato mixture into a patty and dredge in the flour. Repeat the procedure with the remaining potato mixture. Place the patties in the hot saute pan and cook until brown on both sides. Place the pancakes on a rimmed baking sheet and finish cooking in the oven for 5 minutes.

Add the shrimp to the saute pan, season with the salt and black pepper, and saute until two-thirds done. Add the spinach and saute until wilted.

Place the spinach in the center of each serving plate and center 1 pancake on top of the spinach. Arrange 3 shrimp around the pancake and place a small bundle of the noodles on top of the pancake. Drizzle the reserved sauce around the shrimp and over the noodles. Sprinkle with the thyme.

YIELD: 4 APPETIZER SERVINGS

SEASIDE, FLORIDA

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