A delightful dish combining creamy corn custard with flavorful shrimp, perfect for a special dinner.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even cooking.
Grease six 4-ounce flan molds with nonstick spray or olive oil.
Use a brush to evenly coat the molds.
Blend the corn kernels, half-and-half, and feta cheese in a blender until smooth.
Blend until smooth for a creamy texture.
Add the eggs, salt, and white pepper to the blender and pulse until combined.
Pulse gently to avoid overmixing.
Pour the mixture into the prepared molds and place them in a roasting pan.
Leave some space at the top of each mold.
Pour hot water into the roasting pan until it reaches halfway up the sides of the molds.
This helps the custard cook evenly.
Bake in the oven for 20-25 minutes, or until set.
Check with a knife; it should come out clean.
Remove the molds from the water bath and let cool for 5 minutes before unmolding.
Run a knife around the edges to help release the custard.
Combine the flour, paprika, cayenne pepper, and cumin in a bowl. Toss the shrimp in the mixture to coat.
Shake off excess coating for even cooking.
Heat olive oil and butter in a skillet over medium-high heat. Cook the shrimp until browned on both sides, then remove from the skillet.
Cook in batches if necessary to avoid overcrowding.
Deglaze the skillet with white wine, scraping up any browned bits.
Let the wine reduce to concentrate the flavor.
Add chicken broth to the skillet and simmer until slightly thickened.
Stir occasionally to prevent sticking.
Return the shrimp to the skillet and cook until firm and coated with the sauce.
Avoid overcooking to keep the shrimp tender.
Unmold the custards onto serving plates, top with shrimp and sauce, and garnish with chives.
Serve immediately for the best flavor and texture.
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