2 Tbsp. extra virgin olive oil, divided

4 cups leftover mashed potatoes

1/2 Tsp. salt

1 Tsp. each: garlic powder, onion powder, dried parsley & dried basil

12 oz. pre-cooked shrimp, tails removed and patted dry

1/2 Tsp. creole seasoning

1 bunch fresh asparagus, cut into bite sized pieces

Salt and pepper

1 Tbsp. butter

Directions:

1. Place mashed potatoes, salt, garlic, onion, parsley, and basil in a large bowl and mix by hand.
2. Form potatoes to make 5-6 round patties.
3. Heat 1 Tbsp. oil in large pan on medium heat.
4. Brown potato patties on both sides until brown and crispy (turning once).
5. When browned, place potato patties on a platter and cover with tinfoil to keep warm.
6. Using the same pan, add 1 Tbsp. olive oil and the cut asparagus.
7. Sauté the asparagus until tender 3-5 minutes.
8. Place shrimp in clean bowl and toss with salt, pepper, and creole seasoning.
9. Add shrimp to asparagus and heat through.
10. When ready to serve, add butter to shrimp mixture and allow to melt.
11. Scoop mixture by spoonful onto prepared potato patties (croquettes).
12. Garnish with chopped tomato and leafy lettuce or parsley (if desired).