Vaguely Asian Shrimp Cocktail

OK, I know that serving unusual things in martini glasses is so over, but I can't resist a pun--or anything in a martini glass--so just deal with it. This is my variant on shrimp cocktail, inspired by leftovers from a vaguely Asian dinner last week.

There's cheating involved, in the form of bottled spicy peanut sauce. I've tried to make my own peanut sauce, really I have. But it never seems to come out better than the kind in the bottle, and I always wind up having to pick tiny fractured peanuts out of the blades of various household appliances when I'm done. But by all means, make your own peanut sauce if you're some kind of Martha Stewart goody-goody. Incidentally, you can win back a few authenticity points if you acquire your bottled peanut sauce at a shop in Chinatown where nothing is labeled in English. Just be sure to tell a colorful story about your trip into the heart of chinatown at the dinner table.

I cooked the shrimp myself in water infused with lots of garlic and onion (Zatarains's Shrimp and Crab Boil does the trick, as would actual garlic and onion, I suppose) but precooked shrimp would work just fine, too.

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Vaguely Asian Shrimp Cocktail

In a large pot, bring many quarts of water to boil.

While waiting for water to boil, heat in a large skillet:
2 Tablespoons peanut oil
1 Tablespoon toasted sesame oil

Add:
Stalks of 1 head bok choy, cut into 1/2 inch pieces (leaves reserved)

Cover pan and wait for stalks to soften, about 3 minutes. Then add:
Leaves of 1 head bok choy, roughly chopped
2 Tablespoons soy sauce

Cook, uncovered, until leaves have wilted.

When the water in the other pot boils, add:
1 pound shrimp
1 bottle Zatarain's Shrimp and Crab Boil (optional)

Cook until just pink on the outside and opaque in the middle, then drain and rinse with cold water right away.

Peel shrimp, if necessary, and chop in 1/2 inch pieces, unless shrimp are already fairly tiny. In a large bowl, combine shrimp and bok choy with:
1-2 glubs spicy peanut sauce

Use just enough to bind the ingredients together, not enough to make the mixture gluey.

Serve in individual cocktail glasses, sprinkled generously with sesame seeds.