Ingredients
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2 cups corn kernels (defrosted if frozen)
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1 cup half-and-half
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1/2 cup feta cheese, crumbled
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3 eggs
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2 egg yolks
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1/2-1 teaspoon kosher salt
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1 pinch white pepper
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1 lb large shrimp, peeled, deveined, tails left on
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2 tablespoons all-purpose flour
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2 teaspoons paprika
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2 teaspoons brown sugar
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1 teaspoon kosher salt
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1/2 teaspoon ground cumin
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1/4 teaspoon cayenne pepper
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1 tablespoon olive oil
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1 tablespoon unsalted butter
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1/2 cup dry white wine
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1/2 cup chicken broth
Instructions
- Preheat oven to 375 degrees.
- Coat six 4-oz flan molds with nonstick spray or olive oil.
- Blend corn, half and half and feta in a blender until almost smooth.
- Add the eggs, yolks, salt and pepper pulsing to combine.
- Place the flan dishes in a roasting pan and fill with corn mixture.
- Place the pan in the oven and pour hot water half-way up the sides of the flan dishes.
- Bake 20 to 25 minutes, or until the tip of a knife comes out clen.
- Remove flans from the water bath and cool 3 to 5 minutes before unmolding on serving plates.
- For the shrimp, combine the flour and seasonings in a bowl; add the shrimp and toss well to coat.
- 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.
- Deglaze the pan with wine, scraping up any brown bits on the bottom of pan.
- Simmer until reduced by half, approximately 2 to 4 minutes; add the broth and simmer an additional 2 to 4 minutes.
- Add shrimp back to pan and cook until firm and sauce thickens, about 2 minutes.
- Stir in butter and let melt; spoon the shrimp and sauce over unmolded flans; garnish with chopped chives.