Pick up inexpensive Chinese soup spoons at Asian markets, or serve on rice crackers or in hollowed-out pieces of cucumber. The chives, an optional sixth ingredient, perk up the look but aren't crucial to the flavor.
2 teaspoons dark sesame oil, divided
8 ounces peeled and deveined medium shrimp
2 teaspoons minced peeled ginger
1/8 teaspoon kosher salt
2 tablespoons canola mayonnaise
1 teaspoon Sriracha
32 (1 1/2-inch) chive pieces (optional)
How to Make It
Heat a skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl. Add shrimp; sauté 2 minutes. Add ginger and salt; sauté 2 minutes or until done. Cool slightly. Coarsely chop.
Combine mayonnaise, Sriracha, and remaining 1/2 teaspoon oil. Add shrimp; toss to coat. Spoon about 1 tablespoon shrimp mixture into each of 16 Chinese soup spoons; top each with 2 chive pieces, if desired.
I just served these at a dinner party and they were quite a hit. I served mine on endive leaves which I think the endive added a fresh crisp bite to the salad. This appetizer is easy to make and presents nicely.
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