Corn Flan With Spicy Shrimp
photo by PaulaG
- Ready In:
- 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
- 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
- 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.
Questions & Replies
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The shrimp was right on and corn in the flan is a great flavor with the shrimp. The flan was just ok with us. I am definitely going to play around with this and get this to my taste and make this a company dish. Thank you for sharing. I love it when a recipe inspires me to experiment so 5 stars for me.
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