Steamed Contessa Colossal Shrimp Stuffed
with Hen of the Woods Mushroom Duxelles
- Serves 4
2 shallots, minced
1 small head hen of the woods mushrooms, florets broken up, stems trimmed
and sliced, reserve 4 beautiful florets
1/2 cup white wine
1 tablespoon oyster sauce
3 tablespoons butter
1 tablespoon minced tarragon
4 Contessa colossal shrimp, tail-on, butterflied
2 ears sweet corn, broken in half, 4 pieces total
1 tablespoon chopped chives
Juice of 1/2 lemon
Banana leaf
Kosher salt and freshly ground black pepper to taste
Canola or Grapeseed oil for cooking
Long skewers
Coat a sauté pan over medium heat lightly with oil, sauté the shallots and
mushrooms and season. Deglaze with white wine and add oyster sauce; reduce
by at least 50 percent. Transfer to a plate to cool to room temperature.
Meanwhile, prepare a steamer lined with banana leaf. When mushroom mix is
cooled, transfer to a food processor fitted with blade and pulse in the
butter and tarragon. Check for flavor and season if necessary. Stuff the
shrimp with the duxelles and use skewers to thread 3 shrimp together to keep
them from curling. Place seasoned corn in steamer first and top with shrimp.
Steam for 8 minutes until cooked through. Cut corn off of the cob, toss with
chives and lemon juice and season. To serve, place shrimp on top of a small
pile of corn.
- Wine Notes:
Tsingtao Lager
Tsingtao Brewery was founded in 1903 by German settlers in Qingdao, China.
Crisp, slightly malty flavor and nutty sweet flavor that pairs well with
spicy foods ands Asian cuisine. Brewed with the finest all-natural
ingredients including domestically-grown hops, high quality barley and
spring water from China's Laoshan mountain region. A great fit with the
lobster stir-fry.
2005 Kendall Jackson Vintner's Reserve Sauvignon
Blanc
88% Sauvignon Blanc, 9% Semillon, 2% Chardonnay. Aromas of lime, melon and
pears. Refreshing, with a mineral quality and a surprisingly long finish.
Pairs very well with the shrimp and mushroom duxelles.
>>This recipe appears in
Episode #504.
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