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