Steamed 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 saute 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 servePlace shrimp on top of a small pile of corn.