Corn Flan With Spicy Shrimp

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 cups corn kernels (defrosted if frozen)
• 1 cup half-and-half
• 1/2 cup feta cheese, crumbled
• 3 eggs
• 2 egg yolks
• 1/2-1 teaspoon kosher salt
• 1 pinch pepper
• 1 lb large shrimp, peeled, deveined, tails left on
• 2 tablespoons all-purpose flour
• 2 teaspoons paprika
• 2 teaspoons brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/2 cup dry wine
• 1/2 cup chicken broth
• 2 tablespoons unsalted butter
• fresh chives, chopped

Recipe

• 1 preheat oven to 375 degrees.
• 2 coat six 4-oz flan molds with nonstick spray or olive oil.
• 3 blend corn, half and half and feta in a blender until almost smooth.
• 4 add the eggs, yolks, salt and pepper pulsing to combine.
• 5 place the flan dishes in a roasting pan and fill with corn mixture.
• 6 place the pan in the oven and pour hot water half-way up the sides of the flan dishes.
• 7 bake 20 to 25 minutes, or until the tip of a knife comes out clen.
• 8 remove flans from the water bath and cool 3 to 5 minutes before unmolding on serving plates.
• 9 for the shrimp, combine the flour and seasonings in a bowl; add the shrimp and toss well to coat.
• 10 in a large skillet, warm the oil and butter over medium-high heat, add the shrimp and cook just until browned on both sides but not cooked through; transfer to a plate.
• 11 deglaze the pan with wine, scraping up any brown bits on the bottom of pan.
• 12 simmer until reduced by half, approximately 2 to 4 minutes; add the broth and simmer an additional 2 to 4 minutes.
• 13 add shrimp back to pan and cook until firm and sauce thickens, about 2 minutes.
• 14 stir in butter and let melt; spoon the shrimp and sauce over unmolded flans; garnish with chopped chives.