Corn Flan With Spicy Shrimp - cooking recipe

Ingredients

Corn Flan
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 white pepper
Shrimp
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 white wine
1/2 cup chicken broth
2 tablespoons unsalted butter
fresh chives, chopped

Preparation

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.