Corn Flan With Spicy Shrimp Food

CORN FLAN WITH SPICY SHRIMP

Steps:

• 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.

SPICY SHRIMP WITH BLISTERED CUCUMBERS, CORN AND TOMATO

Steps:

• In a large bowl, whisk together 1/4 cup lime juice, 1 tablespoon olive oil, plus the ginger and garlic; season well with salt and pepper. Add the shrimp, toss to coat and set aside.
• Make the dressing: In a medium bowl, whisk together the remaining 1/4 cup lime juice with the chile, chives, fish sauce and brown sugar until it dissolves. Taste and adjust seasonings accordingly.
• In a large bowl, gently combine the tomatoes and shallot and set aside.
• Heat a large cast-iron skillet over medium-high until very hot, about 2 minutes. Add the remaining 2 tablespoons oil and when it shimmers, add the cucumbers and corn. Season with salt and pepper. Allow the vegetables to cook, undisturbed, until they begin to brown and caramelize in spots, 2 to 3 minutes. Cook, stirring occasionally, until golden all over, 4 to 6 minutes. Remove from heat and allow to cool slightly, then toss with the tomato-shallot mixture and half the dressing.
• Wipe out the pan and heat over medium-high. Leaving the marinade behind and discarding it, add shrimp to the pan and sear until just cooked through, 1 to 2 minutes each side. Alternatively, grill over medium heat, 2 to 3 minutes a side. Add the shrimp to the salad, gently toss to coat and serve on a large platter or in a large bowl. Drizzle with remaining dressing and scatter with cilantro and flaky sea salt, if using.

SHRIMP & CORN STIR-FRY

Steps:

• In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes. , Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.

SPICY GRILLED SHRIMP WITH CORN AND POMEGRANATE SALAD

Steps:

• Prepare a grill or large grill pan for high heat. Clean and lightly oil the grill grates.
• Brush the corn with 2 tablespoons oil, then season with 1 1/2 teaspoons salt and a few grinds of pepper. Grill, rotating a few times, until the corn is tender and nice char marks appear, about 20 minutes. Let cool 5 minutes, then cut the corn away from the cobs and transfer to a medium bowl.
• Meanwhile, put the red chiles, shallot, garlic, lemon juice, vinegar, paprika, 1/2 teaspoon salt and a few grinds of black pepper in a blender and blend until coarsely chopped. Pour in 3/4 cup oil and blend until smooth.
• Stir together the shrimp and sauce in another medium bowl until coated. Cover and refrigerate for 15 minutes. Do not marinate the shrimp for longer than 15 minutes. The high amount of acid in the marinade will start to break down the proteins in the shrimp and will make the result mushy.
• Grill the shrimp, flipping halfway, until opaque and cooked through, 4 to 5 minutes. Transfer to a serving platter.
• Fold the mint, parsley, pomegranate seeds, crumbled feta, remaining 2 tablespoons oil, 1/2 teaspoon salt and a few grinds of pepper into the medium bowl with the grilled corn. Serve with the grilled shrimp.

SWEET CORN FLANS WITH TOMATO-CORN RELISH

Steps:

• Make flans:
• Preheat oven to 350°F.
• Cook corn in a pot of boiling water until tender, about 5 minutes. Drain and cool.
• Cut off kernels with a sharp knife into a bowl, scraping ears. Reserve 3/4 cup for relish and purée remainder in a blender with milk until smooth. Force corn purée through a fine sieve into a bowl, discarding skins.
• Whisk together eggs, salt, and cayenne until blended and whisk in corn purée.
• Pour flan mixture into lightly oiled ramekins and bake in a hot-water bath just until set, about 40 minutes.
• Remove ramekins from water bath and cool on a rack. Chill until cold, about 2 hours.
• Make relish:
• Stir together corn, tomatoes, onion, and basil. Stir in oil and vinegar and season with salt and pepper.
• Run a thin knife around edge of each flan, then invert flans onto plates. Spoon relish over them.

FRESH CORN SALAD WITH SPICY SHRIMP AND TOMATOES

Steps:

• -Place the corn kernels in a saucepan and cover with water. Bring to a boil, then drain and rinse with cold water. Set aside to cool.
• In a bowl, mix the cajun seasoning and the shrimp. Over medium heat, put the olive oil in a large skillet. When it's hot, add the shrimp, garlic and red pepper flakes. Cook the shrimp 2 minutes on each side. Remove from the pan to cool.
• To make the dressing, just combine the lime juice, vinegar, olive oil and chile powder with a small whisk.
• Place all salad ingredients in a large bowl and pour the dressing over. Toss gently and taste to see if it needs anything (salt, pepper, lime -- ).
• You can serve it at room temperature, or chilled. Or even slighly warm, I would imagine. It's just delicious, as well as easy and quick!