Corn Flan With Spicy Shrimp
Time: 45 mins
Ingredients
- 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
Directions
- 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.
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