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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.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Cast iron press for corn tortillas, flatbreads
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Cast iron press for corn tortillas, flatbreads