Coconut shrimp is a rather standard appetizer, but Nicholas Calias, the food & beverage director at The Colonnade Hotel in Boston took a different approach for this version, which is served at the property’s Lucie Drink + Dine restaurant.
Instead of coating shrimp with shredded coconut, sweet white shrimp is chopped and mixed with cream of coconut, lemon grass, ginger and cilantro, rolled into bite-sized pieces and breaded in khadayif — shredded phyllo dough — and fried. It’s served in a sauce of mango purée, aïoli, habanero pepper and salt and garnished with cilantro. It has been a top seller since the restaurant opened earlier this month.
Price: $16