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1
Preheat oven to 375 degrees.
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2
Coat six 4-oz flan molds with nonstick spray or olive oil.
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3
Blend corn, half and half and feta in a blender until almost smooth.
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4
Add the eggs, yolks, salt and pepper pulsing to combine.
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5
Place the flan dishes in a roasting pan and fill with corn mixture.
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6
Place the pan in the oven and pour hot water half-way up the sides of the flan dishes.
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7
Bake 20 to 25 minutes, or until the tip of a knife comes out clen.
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8
Remove flans from the water bath and cool 3 to 5 minutes before unmolding on serving plates.
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9
For the shrimp, combine the flour and seasonings in a bowl; add the shrimp and toss well to coat.
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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.
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11
Deglaze the pan with wine, scraping up any brown bits on the bottom of pan.
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12
Simmer until reduced by half, approximately 2 to 4 minutes; add the broth and simmer an additional 2 to 4 minutes.
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13
Add shrimp back to pan and cook until firm and sauce thickens, about 2 minutes.
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14
Stir in butter and let melt; spoon the shrimp and sauce over unmolded flans; garnish with chopped chives.
