Sesame Shrimp in a Shrimp Butter Cup

Yield: 4 to 6 servings


Sesame Shrimp

1 lb(90/120) Cooked Shrimp
½ cup(125 ml) Sesame Oil
¼ cup(60 ml) Soy Sauce
¼ cup(60 ml) Sake or Rice Wine Vinegar
2 tbsp(30 ml) Honey
1 tbsp(15 ml) Sesame Seeds
2 tsp(10 ml) Tabasco Sauce
1 tsp(5 ml) Minced Garlic
1 tsp(5 ml) Minced Ginger
1 tsp(5 ml) Dijon Mustard
½ bunch Fresh Chives, finely sliced

Shrimp Butter Cup

8 sheets(90/120) Phyllo Dough
½ cup(125 ml) Clarified Butter or Melted Butter
¼ cup(60 ml) Cooked Shrimp


Sesame Shrimp

1) Blend the soy sauce, sake, garlic, ginger, honey, Tabasco and Dijon mustard in a blender. In a slow stream, add the sesame seed oil - allow the mixture to emulsify.

2) Remove the mixture from the blender, place on the stovetop and simmer for approximately 3 to 5 minutes.

3) Add the sesame seeds, shrimp and chives.

4) Serve warm or chilled.

Shrimp Butter Cup

Note: Preheat the oven to 375 degrees Fahrenheit.

1) Prepare a damp cloth for the phyllo dough (Note: the damp cloth will prevent air from drying out the dough).

2) In a blender, combine 1 tbsp of the cooked shrimp and the hot butter. Blend the ingredients together until a thin paste has been achieved. Keep the mixture warm - this will ensure the ease of spreading.

3) Remove one sheet of the phyllo at a time. Use a knife and cut 3” by 3” squares out of the dough. For each cup you will require three squares. With the first square, brush on the shrimp butter, place another piece over the square turning by 90 degrees (the corners should be opposite), brush with the butter. Continue with the  last square; when all three squares are glued together, place in a small muffin tray that has been sprayed with a cooking spray and ensure that the edges are over the corner of the cups in the tray. Do this with each of the cups.

4) Bake the cups at 375 degrees Fahrenheit for approximately 5 minutes, or until golden brown.

5) Fill the cups with the shrimp mixture and garnish with finely chopped chives.