CORN FLAN WITH SPICY SHRIMP
This recipe is adapted from Cuisine at Home. It is really relative easy to make and the presentation is so elegant. The original recipe called for fresh corn; however, I made it using frozen corn that had been defrosted.
Provided by PaulaG
Categories Corn
Time 45m
Yield 6 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 396.4, Fat 20.9, SaturatedFat 10.3, Cholesterol 285.1, Sodium 1127.6, Carbohydrate 30.7, Fiber 3, Sugar 2.5, Protein 21.4
CORN FLAN
Provided by Mark Bittman
Categories weekday, appetizer, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Strip kernels from corn. Combine them with milk in a blender, and blend. (Mixture will not be perfectly smooth.) Pour into a saucepan, and heat gently until steam rises, about 5 minutes. Cover, and steep 10 to 30 minutes.
- Meanwhile, heat oven to 300 degrees, and set a kettle of water to boil. Grease bottoms and sides of four 6-ounce ramekins with butter.
- Strain corn-milk mixture into a large bowl, and discard contents of strainer. Add salt to taste to the milk in the bowl. (Oversalt just a bit.) In a small bowl, beat eggs and yolk together, and add a little of the strained milk to warm. Pour the egg-milk mixture into the milk. Add spices, and pour into ramekins.
- Put ramekins in a deep roasting pan or an ovenproof skillet, and add boiling water about halfway up their sides. Bake about 20 minutes, until barely set (still quite jiggly in the middle). Leave flans in ramekins or remove them by inverting each over a plate about 15 minutes after they come out of the oven. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 586 milligrams, Sugar 13 grams, TransFat 0 grams
SKILLET SHRIMP AND CORN WITH LIME DRESSING
This bright, tangy, one-pan meal comes together quickly and is packed with bright flavors - perfect for a summer evening. If you can't find fresh corn, frozen will work in a pinch; just defrost it and pat it dry before throwing it into the skillet. You can also add a little more spice by leaving the ribs and seeds in the chile that goes into the dressing. Serve the shrimp and corn over rice or with a big green salad. Depending on what you serve this dish with, you may have a bit of dressing leftover, which can be saved for salad or drizzled over grilled meat or vegetables.
Provided by Yossy Arefi
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
- Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified.
- Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
- Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
- Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
- Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.
SPICY SHRIMP WITH BLISTERED CUCUMBERS, CORN AND TOMATO
When warm weather arrives, the best recipes are the simple ones that allow seasonal produce to shine. In this recipe, shrimp gets a quick marinade in lime juice, ginger and garlic while the rest of the salad is assembled. Pan-searing cucumbers and corn deepens their flavor and adds a pleasant contrast to the fresh tomatoes. The Thai-style vinaigrette adds zingy brightness. Serve this salad over rice studded with mint and scallions, or as a side dish to grilled steak or pork. The shrimp and the dressing (minus the chives) can be made ahead and stored in the fridge for a day or so in advance, just be sure to bring them to room temperature before tossing everything together.
Provided by Colu Henry
Categories dinner, weekday, salads and dressings, seafood, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
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.
LINGUINE WITH CAJUN-SPICED SHRIMP AND CORN
After throwing some ingredients together for tapas, the flavor was so fresh and light my family asked for more. By warming it through with a few more ingredients I turned it into a family meal with pasta instead of just a snack.
Provided by MommyDiva
Categories Appetizers and Snacks Tapas
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain.
- Place shrimp and crab boil into a large saucepan. Fill with water to 1 inch above the shrimp, and bring to a boil over high heat. Boil for 3 minutes until shrimp turn pink, then drain.
- Meanwhile, melt butter in a large skillet over medium-high heat. Stir in garlic, and red onion, cook until the onion softens and turns translucent, about 4 minutes. Stir in bell pepper, corn, lime juice, cilantro, oregano, chipotle pepper, and salt. Stir in the half-and-half, and bring to a simmer. Once the mixture is simmering, stir in shrimp, and toss with the drained pasta.
Nutrition Facts : Calories 508.3 calories, Carbohydrate 59.9 g, Cholesterol 163.4 mg, Fat 20.2 g, Fiber 3.3 g, Protein 23.7 g, SaturatedFat 11.7 g, Sodium 1572.7 mg, Sugar 3.8 g
CORN FLAN
Provided by Susur Lee
Categories Milk/Cream Egg Appetizer Side Bake Corn Fall Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 side-dish servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Whisk together eggs, cream, and syrup in a large bowl. Stir in remaining ingredients and let stand 15 minutes.
- Spoon into a buttered 9- by 5- by 3-inch loaf pan (preferably nonstick) and bake in middle of oven until puffed and set in center, 40 to 45 minutes. Cool 10 minutes, then invert flan onto a plate. Cut crosswise into 8 slices.
SWEET CORN FLANS WITH TOMATO-CORN RELISH
Categories Egg Onion Tomato Side Bake Low Fat Vegetarian Basil Corn Summer Ramekin Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
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.
SPICY GRILLED SHRIMP WITH CORN AND POMEGRANATE SALAD
A spicy red chile sauce inspired by piri piri sauce adds a real zing to grilled shrimp and a quick marinade is all you need. Serve alongside a bright and herby grilled corn salad with crisp pomegranate seeds and a super easy summertime dinner is served.
Provided by Eddie Jackson
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
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Reviews 12Estimated Reading Time 3 mins
- Heat a large soup pot over medium heat and add olive oil. Saute the garlic and onion until translucent and fragrant.
- Add the chicken stock, chipotle chiles in adobo, and potatoes. Bring to a boil, reduce to a simmer, and cook for 10 to 12 minutes or until the potatoes are tender.
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